Black Bean and Egg Salad

1 ½ cups (375 mL) cooked black beans (drained)
½ cup (125 mL) sliced radishes
¼ cup (50 mL) stuffed olives
4 hard-cooked eggs (chopped)
1 hard-cooked egg for garnish (sliced)
1 tbsp (15 mL) diced green onion
¼ cup (50 mL) diced celery
¼ cup (50 mL) diced yellow pepper
2 cups (500 mL) shredded lettuce (e.g. Iceberg, Romaine)
Salt and pepper to taste

In a medium bowl, combine black beans, sliced radishes, olives, 4 coarsely chopped or sliced eggs, green onion, celery and yellow pepper. Add spicy yogurt dressing (below) and toss salad lightly with two forks to avoid mashing ingredients. Serve on a bed of lettuce greens. Just before serving, garnish with extra olives, thin slices of yellow pepper, and egg slices. Serves 4.

Spicy Yogurt Dressing
½ cup (125 mL) plain yogurt
1 tbsp (15 mL) grainy Dijon mustard
1 tbsp (15 mL) honey
1 tbsp (15 mL) lemon juice
¼ tsp (1 mL) cayenne pepper or to taste
½ tsp (2 mL) Worcestershire sauce
¼ tsp (1 mL) tarragon
Salt and pepper to taste

Combine all ingredients and blend until smooth.

Nutrient Analysis:
Calories: 231.7
Carbohydrates: 27.0
Fat: 7.7
Protein: 15.7
Sodium: 475.8