two-bean salad with vegetables

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 1½-inch pieces and stir into salad. Serve salad at room temperature.

Serves 4.

Gourmet August 1995 Converted by MC_Buster.

Per serving: 856 Calories (kcal); 57g Total Fat; (58% calories from fat); 22g Protein; 71g Carbohydrate; 0mg Cholesterol; 939mg Sodium Food Exchanges: 2 ½ Grain(Starch); 1 Lean Meat; 6 ½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.