This appetizing black bean bean and tomato salad adds color and crunch to many kinds of meals, and is especially good with grain dishes and vegan quesadillas. You can even make it a main dish salad in the summer, served with fresh corn. It takes minutes to put together and gets its yum factor from crisp croutons and green olives.
It’s one of those recipes that’s hard to blather on about, so I won’t. I’ll conclude by saying that if you like black beans, make this salad — you won’t regret it. To feed a bigger crowd, this doubles easily. Recipe adapted from Vegan Express by Nava Atlas. Photo at top by Susan Voisin, FatFreeVegan.com.
- 15-ounce can black beans, drained and rinsed
- 2 large or 4 medium flavorful ripe tomatoes, diced
- 1/2 cup green pimiento olives, halved
- 1 cup croutons, homemade (see note) or prepared
- 1 medium yellow bell pepper, cut into short strips
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon or lime juice
- 2 tablespoons minced fresh dill
- Freshly ground pepper to taste
- Combine all the ingredients in a serving bowl and stir together.
- Let stand for 5 minutes, stir again, and serve.
Making croutons is a great way to use up bread that's less than fresh. Simply cut into squares and bake in a 300ºF oven (a toaster oven is ideal for this) for a few minutes, until dry and crisp. The amount of time will vary depending on what kind of bread is used. Watch it carefully and stir up once or twice.
Amount Per Serving:Calories: 257 Total Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 483mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 12g Sugar: 6g Sugar Alcohols: 0g Protein: 12g