Two-bean Salad With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | August 1995 | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 2 | T | Fresh lemon juice |
| Coarse black pepper to taste | ||
| 1 | c | Canned black beans, rinsed |
| and drained | ||
| well | ||
| 3 | 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 |
| 1 1/2 | ch pieces and stir into salad. Serve salad at room | |
| Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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 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; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 815
Calories From Fat: 496
Total Fat: 56.1g
Cholesterol: <1mg
Sodium: 499.7mg
Potassium: 1055.1mg
Carbohydrates: 64.9g
Fiber: 22g
Sugar: 4.1g
Protein: 19.9g