Green Bean Salad in Tomatoes

Southern Living
Makes 6 servings


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1 red bell pepper, sliced
1/4 cup chopped fresh cilantro
1/4 cup olive oil
3 green onions, sliced
3 tablespoons red wine vinegar
1 garlic clove, pressed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can black beans, rinsed and drained
3/4 pound small fresh green beans, steamed
6 large firm tomatoes
Garnish: fresh cilantro sprig


Combine first 9 ingredients in a shallow dish or a heavy-duty zip-top plastic bag; add black beans and green beans. Cover or seal, and let mixture stand 30 minutes.

Cut a 1/4-inch slice from top of each tomato; scoop out and discard pulp, leaving tomato shells intact. Invert tomato shells, and drain on paper towels.

Place each shell on a salad plate. Spoon 1/4 cup bean mixture into each tomato shell; spoon remaining mixture evenly on plates around shells. Garnish, if desired.

Created date

December 2001