Tomatoes stuffed with white bean salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (19 oz) can white kidney or | |
| Cannellini beans -- rinsed | ||
| And drained | ||
| ½ | cup | Diced red onion |
| ½ | cup | Diced green pepper |
| ¼ | cup | Chopped Italian (flatleaf) |
| Parsley | ||
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Extra-virgin olive oil |
| Fresh-ground black pepper | ||
| To taste | ||
| 4 | Ripe medium tomatoes | |
| Salt to taste | ||
Directions
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 :
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