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Bean Salad Stuffed Tomatoes

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Preparation Time
15 minutes

Makes 4 servings

Notes, Tips & Suggestions
Note: Recipe can be doubled.

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Picnic Perfect!

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 1/4 cup chopped celery
  • 1/4 cup chopped red onion
  • 3 tablespoons chopped red bell pepper
  • 4 large tomatoes (about 1-1/2 pounds)
  • Dressing
  • 2 tablespoons light mayonnaise
  • 1 tablespoon buttermilk
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon finely chopped fresh dill
  • Freshly ground black pepper to taste
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    1. Drain bean salad, reserving 2 tablespoons liquid. Combine bean salad, celery, onion and bell pepper in large bowl; set aside.
    2. 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.
    3. 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.
    4. 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. Spoon bean salad mixture into tomato shells.

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