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

Krista Ackerbloom Montgomery & Ann Taylor Pittman
Recipe by Cooking Light August 2005

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Credit: Howard L. Puckett

Recipe Summary

Yield:
4 servings (serving size: 3 tomato slices and about 1/3 cup salsa)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

161 calories; calories from fat 29%; fat 5.2g; saturated fat 0.7g; mono fat 3.5g; poly fat 0.8g; protein 3.5g; carbohydrates 27g; fiber 2.7g; iron 1.1mg; sodium 311mg; calcium 22mg.
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