Cucumber-White Bean Stuffed Tomatoes

Cooking Light
4 servings


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2 cups diced peeled cucumber
1/3 cup finely chopped red onion
3 tablespoons finely chopped fresh basil
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
2 tablespoons tarragon or white wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, crushed
4 large tomatoes (about 2 pounds)
4 lettuce leaves
4 basil sprigs (optional)


Combine first 4 ingredients in a large bowl, and toss gently. Combine vinegar, oil, salt, pepper, and garlic in a small bowl, and stir well with a whisk. Drizzle vinegar mixture over cucumber mixture, and toss gently to coat.

Core tomatoes; cut each tomato into 6 wedges, cutting to, but not through, bottom of tomato. Spread wedges slightly apart. Spoon 3/4 cup cucumber mixture into the center of each tomato. Serve on 4 lettuce-lined plates; garnish with basil sprigs, if desired.

Created date

June 1997

Nutritional Information

Calories 158
Caloriesfromfat 26 %
Fat 4.5 g
Satfat 0.6 g
Monofat 2.6 g
Polyfat 0.6 g
Protein 6.5 g
Carbohydrate 24.6 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 170 mg
Calcium 48 mg