Bean Salad Stuffed Tomatoes

Servings: 4


  1. Drain bean salad, reserving 2 tablespoons liquid.
  2. Combine bean salad, celery, onion, and bell pepper in large bowl; set aside.
  3. To prepare dressing, whisk together reserved liquid, mayonnaise and buttermilk in small bowl until well blended. Stir in chives, parsley and dill; season with black pepper if desired. Set aside.
  4. Cut and remove ¼-inch slice from top of tomatoes. Remove seeds and hollow out tomatoes leaving ¼-inch shell. Invert onto paper-towel-lined plate to drain completely.
  5. Pour dressing over bean salad mixture; toss gently to coat.
  6. Store tomato shells and bean salad separately up to 4 hours before serving.
  7. When ready to serve, stir Bean Salad to coat with dressing. Divide bean salad mixture equally between tomato shells.


Recipe courtesy of Seneca

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