| 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.
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”