Fried Green Tomato Salad with Warm Corn Salsa

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Fried Green Tomato Salad with Warm Corn SalsaRecipe
Howard L. Puckett
The sweet salsa of corn, Vidalia onion, and red bell pepper vibrantly comple-ments the tart green tomatoes.
4 servings (serving size: 3 tomato slices and about 1/3 cup salsa)

Ingredients

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Tomatoes:
12 (1/4-inch-thick) slices green tomato (about 2 tomatoes)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup yellow cornmeal
4 teaspoons olive oil, divided
Cooking spray
Salsa:
1 cup finely chopped Vidalia or other sweet onion
1/2 cup finely chopped red bell pepper
1 cup fresh corn kernels
1 garlic clove, minced
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons minced fresh parsley

Preparation

To prepare tomatoes, sprinkle the tomato slices evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Dredge tomato slices in cornmeal.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 6 tomato slices to pan, and cook 2 minutes or until lightly browned. Coat tops of tomato slices with cooking spray; turn slices over. Cook for 2 minutes or until lightly browned. Remove from pan. Repeat procedure with the remaining 2 teaspoons olive oil, remaining 6 tomato slices, and cooking spray.

To prepare salsa, return pan to medium-high heat. Coat pan with cooking spray. Add onion and bell pepper; sauté 3 minutes. Add corn and garlic; sauté 1 minute. Stir in vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat; stir in parsley. Serve warm salsa over tomato slices.

Created date

July 2005

Nutritional Information

Calories 161
Caloriesfromfat 29 %
Fat 5.2 g
Satfat 0.7 g
Monofat 3.5 g
Polyfat 0.8 g
Protein 3.5 g
Carbohydrate 27 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 311 mg
Calcium 22 mg