Guest guest Posted January 1, 2006 Report Share Posted January 1, 2006 This is a three-bean salad i love. i am not a fan of the sweeter versions of three-bean recipes, but if you are you can always add sugar to this. Also, i only serve it in the tomato cups during the summer months when tomatoes are delish... but this salad is great just eaten off a plate or piled up on shredded cabbage. Enjoy! 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 ~ pt ~ / The more you love, the more you can love and the more full is your love. Nor is there any limit on how many you can love. ~ Robert Heinlein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2006 Report Share Posted January 1, 2006 PT, I cannot wait to try this *Three Bean Tomato Cup recipe. But I could not bear to discard the tomato pulp. I am thinking of many ways to use it. What an interesting combo Cumin and Cilantro. Piling it all on shredded cabbage is a wonderful idea. So different and colorful. Thanks , " ~ PT ~ " <patchouli_troll> wrote: > > This is a three-bean salad i love. i am not a fan of the > sweeter versions of three-bean recipes, but if you are > you can always add sugar to this. Also, i only serve it in > the tomato cups during the summer months when > tomatoes are delish... but this salad is great just eaten > off a plate or piled up on shredded cabbage. Enjoy! > > 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 > > ~ pt ~ > / > > The more you love, the more you can love > and the more full is your love. > Nor is there any limit > on how many you can love. > ~ Robert Heinlein > Quote Link to comment Share on other sites More sharing options...
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