Vegetable Rice Salad In Tomato Cups Recipe
Ingredients
| Tomatoes | 6 Large | |
| Cooked | 3 Cup (16 tbs) | |
| Black beans | 1 Can (10oz), drained | |
| Frozen corn package | 1 , thawed | |
| 1/2 cup chopped purple onion | ||
| 1/2 cup reduced-fat olive oil vinaigrette | ||
| Cilantro | 1 Tablespoon, chopped | |
Directions
Cut top off each tomato.
Scoop out pulp, leaving 1/4-inch-thick shells.
Chop pulp to measure 1 cup; reserve remaining pulp for another use.
Invert tomato shells on paper towels, and let stand 30 minutes.
While tomato shells stand, combine 1 cup chopped tomato pulp, rice, and next 5 ingredients in a medium bowl.
Cover and chill 30 minutes.
To serve, spoon rice mixture evenly into tomato shells.
Garnish with fresh cilantro sprigs, if desired.
Scoop out pulp, leaving 1/4-inch-thick shells.
Chop pulp to measure 1 cup; reserve remaining pulp for another use.
Invert tomato shells on paper towels, and let stand 30 minutes.
While tomato shells stand, combine 1 cup chopped tomato pulp, rice, and next 5 ingredients in a medium bowl.
Cover and chill 30 minutes.
To serve, spoon rice mixture evenly into tomato shells.
Garnish with fresh cilantro sprigs, if desired.
Chef
