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Three-Bean Tomato Cups

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
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min.
  • Makes
    6 servings


  • 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


  • 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.
  • 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.
  • 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.
Nutrition Facts
1 each: 213 calories, 10g fat (1g saturated fat), 0 cholesterol, 355mg sodium, 27g carbohydrate (9g sugars, 9g fiber), 7g protein.

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  • katlaydee3
    May 3, 2010

    Good salad, don't try to save the leftover tomatoes though, they get mushy.