Tomato-Black Bean Salad Recipe by Ruth Paget
A vegan recipe for winter
Serves 2
Ingredients:
-1 (15.5-ounce) can organic black beans, rinsed and drained
-1 (14.5-ounce) can organic, diced tomatoes with juice
-2 tablespoons Maille mustard from Dijon
-1 tablespoon olive oil
-1 tablespoon red wine vinegar
-1 teaspoon salt (optional)
Steps:
1-Mix the black beans and tomatoes with their juice together.
2-Mix mustard, olive oil, and red wine vinegar together until they are homogenous. Pour dressing over the black beans and tomatoes and mix salad.
3-Serve with pita chips or toast points.
Source: Ruth Paget – Monterey, California
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
