Cucumber-White Bean Stuffed Tomatoes

Cucumber-White Bean Stuffed Tomatoes
Cucumber-White Bean Stuffed Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

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

  • 2

    tablespoons tarragon vinegar

  • OR

  • 2

    tablespoons 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)

Directions

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.

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