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Categories:Viewed: 56 - Published at: 6 years ago
Ingredients
- 6 large tomatoes
- 3 cups cooked long-grain rice (cooked without salt or fat)
- 1 (15-ounce) can no-salt-added black beans, drained
- 1 (10-ounce) package frozen whole-kernel corn, thawed
- 1/2 cup chopped purple onion
- 1/2 cup reduced-fat olive oil vinaigrette
- 1 tablespoon chopped fresh cilantro
- Fresh cilantro sprig (optional)
Method
- 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, if desired.
