This appetizing bean salad adds color and crunch to a meal. Make it to bolster grain dishes and pastas.

Ingredients

　　One 15- to 16-ounce can black beans, drained and rinsed

　　2 large or 4 medium tomatoes, diced

　　1/2 cup green pimiento-stuffed olives, halved

　　1 cup store-bought natural croutons

　　1 medium yellow bell pepper, cut into short, narrow strips

　　1 tablespoon extra virgin olive oil

　　1 tablespoon lemon or lime juice

　　2 tablespoons minced fresh dill

　　Freshly ground pepper to taste

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　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).