Cucumber-White Bean Stuffed Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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, rinsed and drained |
2 tablespoons tarragon or 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:
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.
2. 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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