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.