Bean Salad Stuffed Tomatoes


1 (15 oz.)

can 3-Bean Salad or 4-Bean Salad

0.25 cup

celery, chopped

0.25 cup

red onion, chopped

3 tbsp.

red bell pepper, chopped

4 large



2 tbsp.

light mayonnaise

1 tbsp.


2 tsp.

fresh chives, chopped

2 tsp.

fresh parsley, chopped

1 tsp.

fresh dill, finely chopped

black pepper to taste


Original Recipe Makes 4 Servings

Drain Bean Salad, reserving 2 tablespoons liquid. Combine Bean Salad, celery, onion, and bell pepper in large bowl; set aside. To prepare dressing, whisk together reserved liquid, mayonnaise and buttermilk in small bowl until well blended. Stir in chives, parsley and dill; season with black pepper if desired. Set aside. Cut and remove 1/4-inch slice from top of tomatoes. Remove seeds and hollow out tomatoes leaving 1/4-inch shell. Invert onto paper-towel-lined plate to drain completely. Pour dressing over Bean Salad mixture; toss gently to coat. Store tomato shells and Bean Salad separately up to 4 hours before serving. When ready to serve, stir Bean Salad to coat with dressing. Divide Bean Salad mixture equally between tomato shells.