Cucumber-White Bean Stuffed Tomatoes
From Cooking Light
( I think that the whole wedge/coring thing is to make the tomato look pretty...feel free to just cut it however you like if you are just making this for you!
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)
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.
Yield: 4 servings
CALORIES 158 (26% from fat); FAT 4.5g (satfat 0.6g, monofat 2.6g, polyfat 0.6g); PROTEIN 6.5g; CARBOHYDRATE 24.6g; FIBER 3.2g; CHOLESTEROL 0.0mg; IRON 2.6mg; SODIUM 170mg; CALCIUM 48mg;
Cooking Light, JUNE 1997