Yield: 2 servings;
Measure | Ingredient |
---|---|
1 can | (15 to 16-oz) black beans, rinsed, drained |
⅔ cup | Chopped red bell pepper |
½ cup | Chopped sweet yellow onion (such as Maui or Vidalia) |
1 \N | 6-oz jar marinated artichoke hearts |
1 \N | Bunch fresh arugula |
2 ounces | Soft mild goat cheese (such as Montrachet), crumbled |
Combine beans, bell pepper and onion in medium bowl. Stir in artichokes with marinade. Season with salt and pepper.
Arrange arugula on 2 plates. Spoon bean salad atop arugula. Sprinkle goat cheese over and serve.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>