Tomatoes Stuffed with White Bean Salad Recipe

Free Recipe Tomatoes Stuffed with White Bean Salad

Recipe Type: V Recipes

Recipe Preparation: stir

Cooking Ingredients for Tomatoes Stuffed with White Bean Salad Recipe

1 (19 oz) can white kidney or
Cannellini beans – rinsed
And drained
1/2 c Diced red onion
1/2 c Diced green pepper
1/4 c Chopped Italian (flatleaf)
Parsley
2 tb Red wine vinegar
1 tb Extra-virgin olive oil
Fresh-ground black pepper
To taste
4 Ripe medium tomatoes
Salt to taste

Tomatoes Stuffed with White Bean Salad Preparation

Combine beans, red onion, green pepper, parsley, vinegar, olive oil and a grinding of pepper in nonreactive bowl. Stir gently to blend. Set aside until ready to serve. If making ahead, refrigerate, but warm to room temperature before serving. Just before serving, cut off top from each tomato. Using teaspoon, scoop out pulp and reserve for another use (such as salsa). Sprinkle inside of each tomato with dash of salt. Arrange on platter. Carefully spoon bean mixture into tomatoes, dividing evenly. Serve at room temperature. Makes 4 servings. Per serving: 253 calories, 15 grams protein, 4 grams fat, 42 grams carbohydrates, no cholesterol, 120 milligrams sodium. Source: Sonya Whitaker-Quandt Recipe By :

Cooking Temperature:

Recipe Serves: 4

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