This appetizing bean salad adds color and crunch to a meal. Make it to bolster grain dishes and pastas.
Recipe information
Yield
4 to 6 servings
Ingredients
One 15- to 16-ounce can black beans, drained and rinsed
2 large or 4 medium tomatoes, diced
1/2 cup green pimiento-stuffed olives, halved
1 cup store-bought natural croutons
1 medium yellow bell pepper, cut into short, narrow strips
1 tablespoon extra virgin olive oil
1 tablespoon lemon or lime juice
2 tablespoons minced fresh dill
Freshly ground pepper to taste
Preparation
Step 1
Combine all the ingredients in a serving bowl and toss well. Let stand for 5 to 10 minutes before serving. Toss well again.
nutrition information
Step 2
Calories: 217
Step 3
Total Fat: 9.5g
Step 4
Protein: 8.5g
Step 5
Carbohydrates: 26.5g
Step 6
Fiber: 7g
Step 7
Sodium: 845mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
