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Cucumber-White Bean Stuffed Tomatoes

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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)

Details

Servings 1

Preparation

Step 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.

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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