Three-Bean Tomato Cups

• 3/4 pound fresh green beans, cut into 2-inch pieces
• 1/2 pound fresh wax beans, cut into 2-inch pieces
• 1 can (15 ounces) black beans, rinsed and drained
• 1 medium sweet red pepper, cut into 1-1/2-inch strips
• 3 green onions, sliced
• 1/4 cup minced fresh cilantro
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 large firm tomatoes

1. Place the green and wax beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a large bowl. Add the black beans, red pepper, onions and cilantro.
2. In a jar with a tight-fitting lid, combine the oil, vinegar, cumin, garlic, salt and pepper; shake well. Pour over bean mixture and toss to coat. Cover and refrigerate for 30 minutes.
3. Cut a 1/4-in. slice off the top of each tomato; scoop out and discard pulp. Using a slotted spoon, fill tomato cups with bean mixture.

green beans, wax beans, black beans, sweet red pepper, green onions, fresh cilantro, olive oil, red wine vinegar, ground cumin, garlic, salt, pepper, tomatoes

Taken from www.tasteofhome.com/recipes/three-bean-tomato-cups/ (may not work)