Reader recipe of the month

This recipe is from Isabel O'Sullivan of Louisville, Ky., who wins a Vegetarian Times mug. Send your favorite original recipe to Kathy Farrell-Kingsley, Food Editor, Vegetarian Times, 9 Riverbend Drive South, Stamford, CT 06907; fax to (203) 328-7078; or go to our website and click on "Ask the Editors" to e-mail your recipe.

Tapenade

MAKES 3/4 CUP

30 MINUTES

1/4 cup pitted black olives
1/4 cup canned white beans, rinsed
  and drained
1 tsp. capers, drained
1 medium clove garlic, chopped
2 tsp. chopped onions
1 Tbs. fresh lemon juice
1 tsp. olive oil

1. In food processor or blender, combine
olives, beans, capers, garlic and
onions and process until paste is
formed. Add lemon juice and oil and
process until smooth mixture is formed.

2. Transfer mixture to bowl. Cover and
refrigerate for 1 day before serving for
flavors to blend. (Tapenade will keep
refrigerated up to 2 weeks.)

PER 1 TABLESPOON SERVING: 18 CAL; 0 PROT;
1G TOTAL FAT (0 SAT. FAT); 2G CARB; 0 CHOL;
106MG SOD; 0 FIBER

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