Three-Bean Tomato Cups

[Guest guest]

I really like this salad. I am one of those people that does not like three-bean

salad to be sweet. Serving this in a tomato cup is more of a summer

suggestion, but I don't see any reason you couldn't serve it in a bell pepper.

 

Three-Bean Tomato Cups

 

3/4 lb fresh green beans, cut into 2 inch pieces

1/2 lb fresh wax beans, cut into 2 inch pieces

1 can (15oz) black beans, rinsed and drained

1 medium sweet red pepper, cut into 1 1/2 inch strips

1/4 cup minced fresh cilantro or parsley

1/4 cup olive oil

3 Tbs red wine vinegar

1 tsp ground cumin

1 clove garlic, minced

1/2 tsp salt

1/4 tsp pepper

6 large firm tomatoes

 

Place the green beans and wax beans in a sauce pan and cover with water;

bring to a boil. Cook uncovered for 8 to 10 minutes or until crisp-tender.

Drain and place in a large bowl. Add black bean, red pepper, onions and

cilantro.

 

In a jar with a tight-fitting lid, combine oil, vinegar, salt, cumin, garlic and

pepper; shake well. Pour over bean mixture and toss to coat. Cover and

refrigerate for 30 minutes.

 

Cut a 1/4 inch slice off the tope of each tomato; scoop out and discard pulp.

Using a slotted spoon, fill tomato cups with bean mixture. Yield: 6 serving

 

~ P_T ~

 

We are so fond of being out among nature, because it has no opinions about

us.

-Friedrich Wilhelm Nietzsche, philosopher (1844-1900)