Russian Bean Salad

• 2 small tomatoes, each cut into 4 wedges
• Cooking spray
• 1/2 teaspoon salt, divided
• 1/8 teaspoon pepper
• 3 tablespoons red wine vinegar
• 2 tablespoons low-salt chicken broth
• 2 teaspoons olive oil
• 1/4 teaspoon Dijon mustard
• Dash of sugar
• 1 garlic clove
• 1 teaspoon minced fresh cilantro
• 1 cup diced red onion
• 1 cup diced yellow bell pepper
• 1/4 cup minced fresh cilantro
• 1 (19-ounce) can kidney beans, drained
• 1 (19-ounce) can cannellini beans or other white beans, drained

1. Preheat oven to 350u0b0.
2. Place tomato wedges on a baking sheet coated with cooking spray. Lightly coat tomatoes with cooking spray; sprinkle with 1/4 teaspoon salt and pepper. Bake at 350u0b0 for 1 hour.
3. Place tomatoes, 1/4 teaspoon salt, vinegar, and next 5 ingredients (vinegar through garlic) in a blender; process until smooth. Pour into a bowl. Stir in 1 teaspoon cilantro; set aside.
4. Combine onion, bell pepper, cilantro, and beans in a bowl; stir well. Add tomato mixture; toss well.

tomatoes, cooking spray, salt, pepper, red wine vinegar, lowsalt, olive oil, dijon mustard, sugar, garlic, fresh cilantro, red onion, yellow bell pepper, fresh cilantro, kidney beans, cannellini beans

Taken from www.myrecipes.com/recipe/russian-bean-salad (may not work)