Ingredients:
1 can (15 ounces) READ 3 or 4 Bean Salad 1/4 cup chopped celery 1/4 cup chopped red onion 3 tablespoons chopped red bell pepper 4 large tomatoes (about 1-1/2 pounds) Dressing 2 tablespoons light mayonnaise 1 tablespoon buttermilk 2 teaspoons chopped fresh chives 2 teaspoons chopped fresh parsley 1 teaspoon finely-chopped fresh dill Freshly-ground black pepper to taste

Instructions:
Preparation Time: 15 minutes Makes four servings Drain bean salad, reserving 2 tablespoons liquid. Combine bean salad, celery, onion and bell pepper in large bowl; set aside. To prepare dressing, whisk together reserved liquid, mayonnaise and buttermilk in small bowl until well-blended. Stir in chives, parsley and dill; season with black pepper, if desired. Set aside. Cut and remove 1/4-inch slice from top of tomatoes. Remove seeds and hollow out tomatoes, leaving 1/4-inch shell. Invert onto paper towel-lined plate to drain completely. Pour dressing over bean salad mixture; toss gently to coat. Store tomato shells and bean salad separately up to 4 hours before serving. When ready to serve, stir bean salad to coat with dressing. Spoon bean salad mixture into tomato shells. All materials courtesy of Aunt Nellie’s Beets and READ Bean Salads (Seneca Foods Corporation). Visit www.seneca foods.com for more information. To order free recipe cards, send a self-addressed, stamped #10 envelope to: Seneca Foods Fulfillment, 3732 S. Main St., Marion, NY 14505.