Warm Potato and Black Bean Salad with Red Peppers and Artichokes

Preparation

1. Step 1

   Microwave the potatoes until done but still firm, about 2 minutes per potato. Plunge into a bowl of cool water until just cool enough to handle, but still warm.

   Step 2

   Combine the beans, artichoke hearts, bell pepper, parsley, and scallions in a serving bowl.

   Step 3

   Peel and dice the potatoes and add them to the bean mixture, then toss with the lemon juice. Season with salt and pepper.

   Step 4

   Serve at once, while the potatoes are still warm. Place each serving on a small bed of greens and sprinkle with some seeds, if desired.

2. variation

   Step 5

   Replace half of the potatoes with sweet potato. Microwave the sweet potato separately until done but still nice and firm.

3. menu suggestions

   Step 6

   For a tasty summer meal, serve this with Mediterranean Tofu (page 42) or Tempeh Fries (page 78) and a platter of sliced ripe tomatoes and basil strips drizzled with olive oil.

4. Step 7

   Make a batch of BBQ-Flavored Skillet Tofu (page 62) and serve with a platter of tomatoes prepared as suggested above.

5. nutrition information

   Step 8

   Calories: 208

   Step 9

   Total Fat: 4g

   Step 10

   Protein: 9g

   Step 11

   Carbohydrates: 36g

   Step 12

   Fiber: 4g

   Step 13

   Sodium: 460mg