Spicy Black Bean Salad
This is a favorite of mine, this salad will change your life!
3 15-ounce cans black beans (frijoles negros)
1 red onion, minced
2 large ripe tomatoes, seeded and chopped
1/2 cup chopped fresh cilantro or flat-leaf parsley
(preferably cilantro, for taste)
3 jalapeno peppers, seeded and minced
3 garlic cloves, minced 2 tablespoons lime or lemon juice 1 1/2
teaspons ground cumin 1 tablespoon red wine vinegar 1/2 cup olive oil
1 teaspoon salt 1/4 teaspoon freshly ground pepper
1. Place beans in a large colander and rinse well under cold running
water. Drain thoroughly.
2. In a large mixing bowl, combine beans with remaining ingredients
and toss gently until mixed. If made in advance, cover and
regrigerate for up to 2 days. Taste again before serving and
season with salt and pepper.
Suggestions: Serve with fajitas, or some mexican dish.