Two-Bean Salad with Vegetables Recipe

Free Recipe Two-Bean Salad with Vegetables

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Two-Bean Salad with Vegetables Recipe

1/4 c Olive oil
2 tb Fresh lemon juice
Coarse black pepper to taste
1 c Canned black beans; rinsed
-and drained
; well
3 lg Plum tomatoes; seeded and
-cut into
;-1/4-inch-thick-dice
3 Celery ribs; cut into
;-1/4-inch-thick
; slices 6 large
; radishes, quartered
; lengthwise and cut
; into 1/4 inch-thick
; slices
3/4 lb Green beans

Two-Bean Salad with Vegetables Preparation

In a bowl whisk together oil, lemon juice, pepper, and salt to taste. Add black beans, tomatoes, celery, and radishes and toss to combine.(Salad may be prepared up to this point 2 days ahead and chilled, covered.) In a 3-quart saucepan of boiling salted water cook green beans until just tender, about 5 minutes, and drain in a colander. Cut beans into 1 1/2-inch pieces and stir into salad. Serve salad at room temperature. Serves 4. Gourmet August 1995 Converted by MC_Buster. Per serving: 856 Calories (kcal); 57g Total Fat; (58% calories from fat); 22g Protein; 71g Carbohydrate; 0mg Cholesterol; 939mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 1

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