Tomato Stack Salad with Corn and Avocado

     This week our bi-weekly recipe swap, hosted by A Taste of Home Cooking, had a side dish theme.  While I cook new entrees almost every week I find that I cook the same side dishes over and over again so I was looking forward to something new.  I received a recipe for Tomato Stack Salad with Corn and Avocado from Cookaholic Wife. 

      I had chicken fajitas on our weekly menu plan this week so I thought this would be a great side dish to accompany them.  I love the bright colors in the salad.  The red, yellow, green, and white of the dressing make it a really beautiful salad.

      I'm not a tomato fan so I ate the inside of the salad which was really delicious.  The creamy dressing, crunchy bacon, and corn are a wonderful pairing.  My husband tried the entire salad and said that the tomato was perfect with the avocado and bacon.  This salad is so pretty and would be great as a side dish or appetizer when company is over.

Tomato Stack Salad with Corn and Avocado (adapted from Cookaholic Wife)
2 slices bacon, cooked and crumbled
1/4 c. corn kernels, cooked
1/2 avocado, peeled and sliced
1 large beefsteak tomato, sliced 1 inch thick
1 T. mayonnaise
1/2 t. parsley
1/2 t. fresh chives
1 t. minced garlic
splash of cider vinegar
1/2 t. salt
1/2 t. black pepper

1.  Slice the top and bottom off the tomato.  Cut into 1 inch slices.  Remove the center and the seeds leaving the outer ting intact.

2.  In a small bowl whisk together the mayonnaise, parsley, chives, garlic, cider vinegar, salt, and pepper. 

3.  Place 1 tomato slice on each of 4 plates.  Fill with corn and avocado.

4.  Drizzle the mayonnaise mixture over the tomato and top with crumbled bacon.

This post linked to: 
Foodtastic Friday,  Foodie Friends Friday, Shine on Friday,