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Cucumber-White Bean Stuffed Tomatoes

Yield 4 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.