*  Exported from  MasterCook  *

                      Two-Bean Salad With Vegetables

Recipe By     : Gourmet Magazine, Aug 1995
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans & Peas                     Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  c             Olive oil
   2      tb            Fresh lemon juice
                        Coarse black pepper -- to taste
   1      c             Canned black beans -- rinsed,
                        - well drained
   3      lg            Plum tomatoes -- seeded,
                        - diced 1/4"
   3                    Celery ribs -- sliced 1/4"
   6      lg            Radishes -- quartered
                        -- lengthwise, sliced 1/4"
     3/4  lb            Green beans

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 qt 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" pieces and stir into salad. Serve salad at room temperature.

MC formatted by Barb at Possum Kingdom


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