Skip to main content

Bean Salad Stuffed Tomatoes

Bean Salad Stuffed Tomatoes

Prep time:
25 min.
Cook time:
NA
Total time:
25 min.
Yield:
4 Servings
Ingredients
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
Dressing
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
Directions

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.

More Healthy Meals

More Healthy Meals

Baja Bacon Beet Salad

In medium bowl, stir dressing ingredients together; set aside.

Hot Spiced Beets

Combine all ingredients, except beets in saucepan and boil until liquid is reduced to half.

Nutty Orange-Glazed Beets & Sweet Potatoes

Drain beets; reserve 2 tablespoons beet liquid. Cut beets into halves; set aside.

Orange-Glazed Beets

Drain beets; reserve 1/2 cup liquid. In medium saucepan combine beet liquid and orange juice.

Red Cabbage & Sausage Skillet

Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.

Southwestern Chicken

Cook chicken in butter in large skillet 5 to 6 minutes on each side or until no longer pink.