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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cilantro and cumin give this delightful salad a Mexican flair. Served in hollowed-out tomatoes, the tasty bean blend makes a pretty addition to a ladies' luncheon or special-occasion meal. Garlic lovers might want to add a second clove. -Audrey Green Ballon, Kentwood, Louisiana Ingredients:
3/4 pound fresh green beans, cut into 2-inch pieces |
1/2 pound fresh wax beans, cut into 2-inch pieces |
1 can (15 ounces) black beans, rinsed and drained |
1 medium sweet red pepper, cut into 1-1/2-inch strips |
3 green onions, sliced |
1/4 cup minced fresh cilantro |
1/4 cup olive oil |
3 tablespoons red wine vinegar |
1 teaspoon ground cumin |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 large firm tomatoes |
Directions:
1. Place the green and wax beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a large bowl. Add the black beans, red pepper, onions and cilantro.
2. In a jar with a tight-fitting lid, combine the oil, vinegar, cumin, garlic, salt and pepper; shake well. Pour over bean mixture and toss to coat. Cover and refrigerate for 30 minutes.
3. Cut a 1/4-in. slice off the top of each tomato; scoop out and discard pulp. Using a slotted spoon, fill tomato cups with bean mixture. Yield: 6 servings.
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