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Three-Bean Tomato Cups

 Three-Bean Tomato Cups
Cilantro and cumin give this delightful salad a Mexican flair. Served in hollowed-out tomatoes, the tasty bean blend makes a pretty addition to a ladies' luncheon or special-occasion meal. Garlic lovers might want to add a second clove. -Audrey Green Ballon, Kentwood, Louisiana
6 ServingsPrep: 20 min. + chilling Bake: 10 min.


  • 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 ounces) 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 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 large firm tomatoes


  • 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.
  • In a jar with a tight-fitting lid, combine the oil, vinegar, cumin,
  • garlic, salt and pepper; shake well. Pour over bean mixture and toss
  • to coat. Cover and refrigerate for 30 minutes.
  • Cut a 1/4-in. slice off the top of each tomato; scoop out and discard
  • pulp. Using a slotted spoon, fill tomato cups with bean mixture.

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Three-Bean Tomato Cups (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 213 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 355 mg sodium, 27 g carbohydrate, 9 g fiber, 7 g protein.