Bean Salad Stuffed Tomatoes

Products in this Recipe:: Celery

Prep time:: 25 min.
Cook time:: NA
Total time:: 25 min.
Yield:: 4 Servings

Ingredients (Paragraphs): 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.

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