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Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons

This appetizing bean salad adds color and crunch to a meal. Make it to bolster grain dishes and pastas.

Recipe information

  • Yield

    4 to 6 servings

Ingredients

One 15- to 16-ounce can black beans, drained and rinsed
2 large or 4 medium tomatoes, diced
1/2 cup green pimiento-stuffed olives, halved
1 cup store-bought natural croutons
1 medium yellow bell pepper, cut into short, narrow strips
1 tablespoon extra virgin olive oil
1 tablespoon lemon or lime juice
2 tablespoons minced fresh dill
Freshly ground pepper to taste

Preparation

  1. Step 1

    Combine all the ingredients in a serving bowl and toss well. Let stand for 5 to 10 minutes before serving. Toss well again.

  2. nutrition information

    Step 2

    Calories: 217

    Step 3

    Total Fat: 9.5g

    Step 4

    Protein: 8.5g

    Step 5

    Carbohydrates: 26.5g

    Step 6

    Fiber: 7g

    Step 7

    Sodium: 845mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
TagsSaladBlack BeanBean and LegumeVegetableTomatoBell PepperOliveSideDinnerDairy FreeNut FreeVeganVegetarianQuickEasyWeeknight MealsNo-CookCookbooks
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