Suggested Recipes Kidney Bean Recipe - Appetizer

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Bean and Olive Tapenade


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


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