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BLACK BEAN AND WALNUT SALAD

12 Best Foods Cookbook by Dana Jacobi

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