Spicy Black Bean Salad

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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.