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Bean Salad Stuffed Tomatoes

Bean Salad Stuffed Tomatoes

Prep time:
25 min.
Cook time:
Total time:
25 min.
4 Servings
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 tomatoes
2 tbsp. light mayonnaise
1 tbsp. buttermilk
2 tsp. fresh chives, chopped
2 tsp. fresh parsley, chopped
1 tsp. fresh dill, finely chopped
black pepper to taste

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.

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