Tomatoes Stuffed with Wild Rice Salad

Kitchen Tested
  • Yield 8 to 10 servings

Super low in fat and high in taste, this salad uses the season's best tomatoes.


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
1 bunch green onions, chopped
1/3 cup balsamic vinegar
1 teaspoon sugar
2 tablespoons lemon juice
1/4 teaspoon paprika
1/2 teaspoon dry mustard
1/2 teaspoon 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.



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