1 (9 oz.) pkg. frozen Italian green beans
1 (3 oz.) can sliced mushrooms, drained
1/3 c. low calorie Italian salad dressing
1/4 c. sliced green onions
1/4 tsp. salt,
Dash pepper
6 medium tomatoes

Cook green beans using package directions. Drain thoroughly. Place in bowl with mushrooms, salad dressing, green onions salt and pepper, and toss. Refrigerate 2 hours, tossing occasionally.

Meanwhile, cut thin slices from top of tomatoes. Scoop out center leaving shell about 1/4 inch thick. Invert on paper towels to drain, chill. At serving time season shells with sale and fill with bean mixture. Serves 6 each. Exchange: "A" Vegetable