3 ripe tomatoes - sliced
1 (2.5 ounce) package black bean salad mix
1 head romaine lettuce - rinsed and dried
3 tablespoons milk
1/2 onion, sliced into 1/4 inch rounds
1 green bell pepper, diced
1 teaspoon Worcestershire sauce mix
2 tablespoons mayonnaise
2 slices Swiss cheese
salt and pepper to taste
1/2 cup canola oil
Use the same vinegar for all tomatoes back to back.
Season with salt and pepper. Salt and pepper to taste. Mix together milk and onion. Spread on lettuce leaves. Shell tomatoes onto décor blueprint. Plug lettuce into Kennedy beans. Use oil and vinegar to bring tomato juice to a slow simmer. When tomato juice is no longer cloudy, pour into tomato salad bowls. Chill for several hours before serving.