6 lg. tomatoes, very ripe
Salt
1 c. black eyed peas, cooked
1 c. baby lima beans, cooked
1/3 c. olive oil
1 tbsp. balsamic vinegar
1 tbsp. fresh parsley, chopped
2 tsp. honey
Freshly ground black pepper
3 tbsp. fresh mint, chopped

Slice off the stem end of the tomatoes leaving 2/3 of the tomato. Hollow out the tomatoes, reserving all pulp. Salt the tomato cups then turn upside down to drain. Coarsely chop all pulp and combine in a large bowl with the remaining ingredients. Fill tomatoes with the bean mixture. Garnish with mint and serve.