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Green Bean Salad in Tomatoes

Yield Makes 6 servings


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.