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• 19-ounce can black beans, rinsed and drained (see note)
  
• 1 stalk celery, chopped
  
• 1 carrot, chopped
  
• 1/2 large Spanish or red onion, finely chopped
  
• 1 tomato, diced
  
• 1 avocado, diced

  Dressing:
  

• 1/4 cup olive oil
  
• 1 tablespoon red wine vinegar
  
• 1 tablespoon soy sauce
  
• 1 clove garlic, minced
  
• 2 teaspoons lemon juice
  
• 1 teaspoon dry or Dijon mustard

In a bowl, place the beans, celery, carrot, onion, tomato and avocado. Toss together.

Mix the dressing ingredients in a jar or small bowl. Pour the dressing over the salad. Toss. Cover the bowl with a lid or plastic wrap. Refrigerate for at least 1 hour.

Note: We couldn't find an 19-ounce can, so we used a whole 15-ounce can and part of another.

"The Jumbo Vegetarian Cookbook" by Judi Gillies and Jennifer Glossop

Thursday, July 04, 2002