Two-Bean Salad with Vegetables

1. 1

   In a bowl whisk together oil, lemon juice, pepper, and salt to taste.

2. 2

   Add black beans, tomatoes, celery, and radishes and toss to combine.

3. 3

   (Salad may be prepared up to this point 2 days ahead and chilled, covered.)

4. 4

   In a 3-quart saucepan of boiling salted water cook green beans until just tender, about 5 minutes, and drain in a colander.

5. 5

   Cut beans into 1 1/2-inch pieces and stir into salad.

6. 6

   Serve salad at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.