Fried Green Tomato Salad with Warm Corn Salsa

By dashy_65

Krista Ackerbloom Montgomery & Ann Taylor Pittman, Cooking Light

AUGUST 2005

Ingredients

• 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
• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 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.

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.


161 cal, 5.2g fat, 3.5g protein, 27g carbs, 2.7g fiber, 311mg sodium