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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 small tomatoes, each cut into 4 wedges |
cooking spray |
1/2 teaspoon salt, divided |
1/8 teaspoon pepper |
3 tablespoons red wine vinegar |
2 tablespoons low-salt chicken broth |
2 teaspoons olive oil |
1/4 teaspoon dijon mustard |
dash of sugar |
1 garlic clove |
1 teaspoon minced fresh cilantro |
1 cup diced red onion |
1 cup diced yellow bell pepper |
1/4 cup minced fresh cilantro |
1 (19-ounce) can kidney beans, drained |
1 (19-ounce) can cannellini beans or other white beans, drained |
Directions:
1. Preheat oven to 350°.
2. Place tomato wedges on a baking sheet coated with cooking spray. Lightly coat tomatoes with cooking spray; sprinkle with 1/4 teaspoon salt and pepper. Bake at 350° for 1 hour.
3. Place tomatoes, 1/4 teaspoon salt, vinegar, and next 5 ingredients (vinegar through garlic) in a blender; process until smooth. Pour into a bowl. Stir in 1 teaspoon cilantro; set aside.
4. Combine onion, bell pepper, cilantro, and beans in a bowl; stir well. Add tomato mixture; toss well.
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