Ingredients
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1 (19 ounce) can white beans, rinsed and drained (cannellini)
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2 tablespoons lemon juice
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1 tablespoon olive oil
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1 tablespoon water
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1 1/2 teaspoons parsley flakes
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1 1/2 teaspoons dill weed
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1 teaspoon dried mint
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1/4 teaspoon salt
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1/8 teaspoon pepper
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6 medium tomatoes
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2 tablespoons very finely minced onions
Instructions
- In a small bowl, combine all ingredients, except tomatoes. Mix well, cover and chill several hours or up to two days.
- Refrigerate tomatoes.
- To serve, cut each tomato into six wedges, leaving the base intact. Divide bean sald evenly and pile into tomatoes.
- Serve right away.
- Preparation time does not include chilling time.