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  • Writer's pictureTommy Centola

Creole Tomato and White Bean Salad

Updated: Jan 4, 2020

As the weather gets warmer, it gets hotter in the kitchen. This week, I will share with you two recipes that require no cooking. They both feature Creole Tomatoes.

1 can ( 19 ounce) Navy Beans

1/2 cup Ham, minced

1/2 cup Onions, minced

1/2 cup Celery, minced

1/4 cup Red Bell Pepper, minced

1/4 cup Fresh parsley, chopped

1 teaspoon Garlic, minced

1 teaspoon Fresh Thyme, chopped

1/2 cup Extra Virgin Olive Oil

2 tablespoons Red Wine Vinegar

Salt and Pepper to taste

Hot Sauce to taste

6 small Creole Tomatoes

Drain and rinse beans well. In a large mixing bowl, blend together beans, ham, onions, celery, bell pepper, parsley, garlic and thyme. Mix in olive oil and vinegar. Season to taste with salt, pepper and hot sauce. Cover and refrigerate a minimum of 6 hours.

Approximately 2 hours before serving, remove bean mixture from refrigerator and allow to reach room temperature, stirring occasionally  When ready to serve, cut top off each tomato. Using a teaspoon, scoop out pulp, removing as many seeds as possible. Mince pulp and stir thoroughly into bean mixture. Adjust seasonings if necessary. Lightly season inside of tomatoes with salt and pepper. Carefully spoon salad mixture evenly into tomatoes.


Good Cooking, Good Eating and Good Living!!!

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