Apollo Bean Salad

[Guest guest]

Apollo Bean Salad

Source: Village Church Cooking Class (adapted to make vegan)

 

1/4 cup diced red onion

2 Tbsp. fresh basil, very thinly sliced

1 medium red tomato, seeded and cut into thin slices

1/4 cup nonfat Italian dressing

1 medium cucumber, peeled and diced

1 can kidney beans or cannelli (white) beans, drained and rinsed (1

can = 15 oz.)

1 Tbsp. tofu, crumbled (original recipe called for feta cheese)

salt to taste

 

Combine the first six ingredients in a bowl and stir. Place oon

plates and garnish the top with the crumbled tofu and sliced olives.