Bean Salad Stuffed Tomatoes

Preparation Time: 15 minutes


  • 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)


  • 2 tablespoons light mayonnaise
  • 1 tablespoon buttermilk
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon finely chopped fresh dill
  •  Fresh ground black pepper to taste


Makes 4 servings.

  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. Divide bean salad mixture equally between tomato shells. 

Note: Recipe can be doubled.

Nutrition Information

Per serving (1/4 of recipe): 141 calories; 3 g protein; 26 g carbohydrate;  3 g fat;  445 mg sodium;  3 mg cholesterol;  5 g dietary fiber;  6 mg iron; 0.1 mg thiamin;  1880 IU vitamin A; 42 mg vitamin C.