Cucumber-White Bean Stuffed Tomatoes
By Lv2Cook
Rate this recipe
4/5
(1 Votes)
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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