Instructions: Combine beans, red onion, green pepper, parsley, vinegar, olive oil and a grinding of pepper in nonreactive bowl. Stir gently to blend. Set aside until ready to serve. If making ahead, refrigerate, but warm to room temperature before serving.

Just before serving, cut off top from each tomato. Using teaspoon, scoop out pulp and reserve for another use (such as salsa). Sprinkle inside of each tomato with dash of salt. Arrange on platter. Carefully spoon bean mixture into tomatoes, dividing evenly. Serve at room temperature.

Makes 4 servings.

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