Bean Salad Stuffed Tomatoes

By Other

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  • Prep Time:


Serves: 4
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red, White, Green


  • 1-15 oz. can 3-Bean Salad or 4-Bean Salad
  • 1/4 cup celery, chopped
  • 1/4 cup red onion, chopped
  • 3 tbsp. red bell pepper, chopped
  • 4 large tomatoes


  • 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


  1. Drain bean salad, reserving 2 tablespoons liquid.
  2. Combine bean salad, celery, onion, and bell pepper in large bowl; set aside.
  3. 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.
  4. 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.
  5. Pour dressing over bean salad mixture; toss gently to coat.
  6. Store tomato shells and bean salad separately up to 4 hours before serving.
  7. When ready to serve, stir Bean Salad to coat with dressing. Divide bean salad mixture equally between tomato shells. 

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of Seneca



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