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

Asparagus & Mushroom Salad

Combine all ingredients in small bowl and mix well. May be served warm or cold.

Baby Beet & Tortellini Appetizers

Drain beets well; discard liquid. Cook tortellini according to package directions.

Bean, Tortellini, & Pesto Salad

Drain bean salad, reserving 1/2 cup liquid. Combine reserved liquid, pesto and salt, if desired; set aside.

Ham Potato Salad Casserole

Preheat oven to 350oF. Combine all ingredients into casserole dish and heat 30 - 35 minutes.

Lime & Cumin Chicken Tenders

For marinade, mix together 1/3 cup lime juice, oil, garlic, cumin, salt and pepper in large bowl.

Sweet Pea Dip/Sandwich Spread

Place peas, water and lemon juice in food processor; pulse 5 times or until chopped.