This recipe was originally published in the "Arizona Republic" newspaper. Prep and cooking time assumes you have already cooked the beans and the egg.
Provided by James Craig
Categories Lunch/Snacks
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- After cooking, drain the beans and set aside.
- (If using canned beans, rinse gently without smashing the beans).
- Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly.
- Add the beans and mix well.
- Scatter chopped parsley, dill, and scallions over the beans.
- Garnish with quartered tomatoes and egg.
Nutrition Facts : Calories 558.8, Fat 31, SaturatedFat 4.7, Cholesterol 106, Sodium 471, Carbohydrate 54.3, Fiber 20.7, Sugar 3.8, Protein 19.3
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