Title: Tomatoes Stuffed with White Bean Salad
Categories: Vegetables, Salads, Vegetarian
Yield: 4 Servings

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

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 :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip