Vegetable-Rice Salad In Tomato Cups

• 6 large tomatoes
• 3 cups cooked long-grain rice (cooked without salt or fat)
• 1 (15-ounce) can no-salt-added black beans, drained
• 1 (10-ounce) package frozen whole-kernel corn, thawed
• 1/2 cup chopped purple onion
• 1/2 cup reduced-fat olive oil vinaigrette
• 1 tablespoon chopped fresh cilantro
• Fresh cilantro sprig (optional)

1. Cut top off each tomato. Scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp to measure 1 cup; reserve remaining pulp for another use. Invert tomato shells on paper towels, and let stand 30 minutes.
2. While tomato shells stand, combine 1 cup chopped tomato pulp, rice, and next 5 ingredients in a medium bowl. Cover and chill 30 minutes.
3. To serve, spoon rice mixture evenly into tomato shells. Garnish with fresh cilantro, if desired.

tomatoes, rice, salt, corn, purple onion, olive oil vinaigrette, fresh cilantro, cilantro

Taken from www.myrecipes.com/recipe/vegetable-rice-salad-tomato-cups (may not work)