Two-Bean Salad with Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
1/4 cup olive oil |
2 tablespoons fresh lemon juice |
coarse black pepper to taste |
1 cup canned black beans, rinsed and drained well |
3 large 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 pound green beans |
Directions:
1. 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.)
2. 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.
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