Bean Stuffed Tomato Salad

• 1/2 cup French dressing
• 1 No. 303 can green beans (2 cups)
• 6 tomatoes
• 6 lettuce leaves
• 3 bacon slices, minced

Marinate green beans in French dressing for 1 hour or more. Cut tops off tomatoes and scoop out center. Fill tomato cups with beans. Fry bacon until crisp. Sprinkle over beans. Serve on crisp lettuce leaves.

Use tomato pulp in vegetable soup, stew, spaghetti sauce or casseroles.