Quick, cold, one-meal dishes are great for the summer because they can be cooked whenever you have time, and then even served at room temperature. The vegetables and vinaigrette provide this dish with a salad feel, but it has the added bonus of a good amount of protein –12g per serving–and if you use a low-fat vinaigrette only 8g of fat. If you use canned beans this recipe should only take about 10 minutes to make.
Two 16-ounce cans black beans, drained and rinsed
2 medium red bell peppers, cut into short thin strips
½ cup natural low-fat vinaigrette
½ cup fresh parsley
½ to 2/3 cup crumbled feta or goat cheese
1. Combine the beans, red bell peppers, vinaigrette, and parsley in a mixing bowl and toss well.
2. Divide the salad among individual plates or shallow bowls. Top each serving with some of the feta cheese.
Adapted from The Vegetarian 5-Ingredient Gourmet,by Nava Atlas. Copyright (c) 2001 by Nava Atlas. Reprinted by permission of Nava Atlas.
Adapted from The Vegetarian 5-Ingredient Gourmet,by Nava Atlas.