Suggested Recipes Kidney Bean Recipe

Bean and Olive Tapenade

ingredients

1 can (15oz.) kidney beans, drained, rinsed, and chopped into small pieces

1 can (4oz.) chopped black olives

1/2 cup extra virgin olive oil

4 tsp. capers, chopped

4 tbsp. fresh basil, sliced into thin strips

1/4 tsp. ground oregano

2 tsp fresh thyme leaves, chopped

3-4 tbsp red wine vinegar

Cayenne pepper to taste

Salt and pepper to taste

Directions

Mix all ingredients together and chill thoroughly. To serve, place a teaspoon of tapenade on a thin slice of toasted baguette or cracker. Yields 2 cups. Nutritional Information per 3-teaspoon serving: 60 calories; 4 g fat; .5 g sat. fat; 0 mg chol.; 97 mg sodium; 4 g carb.; 1 g fiber; 1 g protein