Fried Green Tomato Salad with Warm Corn Salsa

Howard L. Puckett

The sweet salsa of corn, Vidalia onion, and red bell pepper vibrantly comple-ments the tart green tomatoes.

Yield: 4 servings (serving size: 3 tomato slices and about 1/3 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 29%
  • Fat: 5.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.5g
  • Carbohydrate: 27g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 311mg
  • Calcium: 22mg

Ingredients

  • 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

  1. To prepare tomatoes, sprinkle the tomato slices evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Dredge tomato slices in cornmeal.
  2. 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.
  3. 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.
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