Three-Bean Tomato Cups

By mirelsonp

Cilantro and cumin give this dish a Mexican flair.

Ingredients

• 3/4 pound fresh green beans, cut into 2-inch pieces
• 1/2 pound fresh wax beans, cut into 2-inch pieces
• 1 can (15 oz) black beans, rinsed and drained
• 1 medium sweet red pepper, cut into 1 1/2-inch strips
• 3 green onions, sliced
• 1/4 cup minced fresh cilantro
• 1/4 cup olive oil
• 3 Tbsp red wine vinegar
• 1 tsp ground cumin
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 6 large firm tomatoes

Details

Servings 6

Preparation

Step 1

1. Place the green and wax beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a large bowl. Add the black beans, red pepper, onions, and cilantro.

2. Combine the oil, vinegar, cumin, garlic, salt and pepper; whisk well. Pour over bean mixture and toss to coat. Cover and refrigerate for 30 minutes.

3. Cut a 1/4-inch slice of the top of each tomato; scoop our and discard ppulp. Using a slotted spoon, fill tomato cups with bean mixture.