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

Asian Shrimp & Beets Wrap

Place shrimp and vinaigrette in food-safe plastic zip-top bag or bowl with cover.

Chilled Beet Borscht

Drain Sliced Pickled Beets, reserving liquid; chop beets.

Ham Potato Salad Casserole

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

Orange-Glazed Beets

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

Rustic Vegetable Beet Soup

Combine all ingredients for gremolta and set aside.

Savory Beet & Goat Cheese Tart

Preheat oven at 350oF. In large nonstick skillet, heat oil over medium-high heat.