| Ingredients (use vegan versions):
1 package extra firm tofu, cut into small cubes
2 cans kidney beans, drained well
1 small can sliced olives, drained well
1/2 cup chopped fresh parsley
2-3 tbsps extra virgin olive oil
1 tablespoon fresh lemon juice or cider vinegar or a little of both
salt and fresh ground pepper to taste
Directions:
Put all ingredients into a bowl and mix well. Chill for a few hours and serve. Great for picnics, luncheons, and work pot lucks -- even people who swear they hate tofu love this salad. And it is sooo easy to make.
Serves: 4-6.
Preparation time: 20 minutes. |