| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | August 1995 | 1 | servings | |
INGREDIENTS
| 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 |
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 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.
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