Cucumber-White Bean Stuffed Tomatoes

Ingredients

• 19 ounce cannellini beans beans white rinsed drained canned
• 2 cups cucumber diced peeled
• 3 tablespoons basil fresh finely chopped
• 1  garlic clove crushed
• 4  lettuce leaves 
• 1 tablespoon olive oil extra-virgin
• 0.1 teaspoon pepper 
• 0.3 cup onion red finely chopped
• 0.3 teaspoon salt 
• 2 pounds tomatoes 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk

Directions

1. Combine first 4 ingredients in a large bowl, and toss gently.
2. Combine vinegar, oil, salt, pepper, and garlic in a small bowl, and stir well with a whisk.
3. Drizzle vinegar mixture over cucumber mixture, and toss gently to coat.
4. Core tomatoes; cut each tomato into 6 wedges, cutting to, but not through, bottom of tomato.
5. Spread wedges slightly apart. Spoon 3/4 cup cucumber mixture into the center of each tomato.
6. Serve on 4 lettuce-lined plates; garnish with basil sprigs, if desired.