Two-Bean Salad with Vegetables
Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4
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
Preparation
Step 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.)
Step 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.
