Recipe for Two-Bean Salad with Vegetables

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1/4 cup	Olive oil
2 tbl	Fresh lemon juice
	Coarse black pepper to taste
1 cup	Canned black beans, rinsed and drained well
3 lrg	Plum tomatoes, seeded and cut into 1/4-inch-thick-dice
3 x	Celery ribs, cut into 1/4-inch-thick slices 6 large radishes, quartered lengthwise and cut into 1/4 inch-thick slices

Instructions:

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.

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