Corn Salad Cups - cooking recipe

Ingredients

4 large ripe tomatoes
1/2 c. diced cucumber
1 tsp. chopped fresh oregano
1 1/2 to 2 c. cooked corn kernels
1/3 c. Italian salad dressing
salt and pepper to taste

Preparation

With tip of knife, cut and discard stem end of tomato.
Cut off 1/2-inch slice from each and dice slices.
Place in small bowl.
Stir in corn, cucumber, dressing, oregano and salt and pepper to taste.
Chill until cold.
Scoop seeds and pulp from tomatoes.
Wrap and refrigerate tomato shells until ready to serve.
Just before serving, fill tomato shells and garnish with parsley.