BLACK BEAN AND WALNUT SALAD
Toasting the nuts enhances their flavor in this toss-together salad. If you do not have fresh basil, using a teaspoon of dried is fine.
Makes 4 servings as a side dish, 2 as a main dish
SALAD
1/3 cup walnuts
1 (15-ounce) can black beans, drained
1 scallion, white and green parts, chopped
1 small clave garlic, finely chopped
2 tablespoons chopped flat-leaf parsley
3 large basil leaves, rolled and cut into thin strips
DRESSING
4 teaspoons red wine vinegar
1 teaspoon Creole or Dijon mustard
1 teaspoon salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1. Preheat the oven to 350°F.
2. Toast the nuts in a shallow pan for 10 minutes, until they are fragrant, stirring 2 or 3 times. Set them aside. When they are cool, use your fingers to break them into small pieces. Place the nuts in a medium mixing bowl.
3. Add the beans, scallion, garlic, parsley, and basil to the nuts. Using a fork, toss to combine.
4. For the dressing, combine the vinegar, mustard, and salt in a small bowl. Season to taste with the pepper. Whisk in the oil. Pour the dressing over the bean mixture and stir with a fork to coat evenly. Let it sit 30 minutes before serving, to allow the flavors to meld. Check the seasoning and serve.
Nutrition
Per side dish serving: 180 calories, 11g fat, 1g saturated fat, 7g protein, 15g carbohydrates. 6g fiber
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