Description
A recipe for Bean Salad Stuffed Tomatoes

Ingredients

• 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

Preparation
Preparation Time: 15 minutes

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.

NOTE: Recipe can be doubled.

Nutrition
no information available

Serves
Makes 4 servings

Variations
no information available