Tomatoes Stuffed with Wild Rice Salad

  • Yield: 8 to 10 servings


1 (6-ounce) package long-grain and wild rice
1 (10-ounce) package frozen peas, thawed
1 (15-ounce) can black beans, drained and rinsed
1 green bell pepper, seeded and chopped
1bunch green onions, chopped
1/3cup balsamic vinegar
1teaspoon sugar
2tablespoons lemon juice
1/4teaspoon paprika
1/2teaspoon dry mustard
1/2teaspoon minced garlic


  1. Prepare rice according to package directions, omitting any oil and salt.  Let cool.
  2. In a large bowl, combine cooked rice, peas, beans, green pepper and green onions.
  3. In a small bowl, whisk together vinegar, sugar, lemon juice, paprika, dry mustard and garlic.  Pour over rice mixture, tossing well to coat.
  4. Meanwhile, cut the top off tomatoes and scoop out all pulp, carefully leaving the shell.  Fill each tomato with rice salad and serve.

Nutritional Info *per serving

  • Calories 152
  • Fat .9g
  • Saturated Fat .1g
  • Cholesterol 0mg
  • Sodium 293mg
  • Carbohydrate 31.2g
  • Protein 7.1g