Title: Two-Bean Salad with Vegetables
Categories: August 1995
Yield: 1 servings

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

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.