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Black Bean Salad

serves 6–8

Ingredients
  • 3 cups cooked black beans, drained 8 ounces cooked from dry or one big can, 29-ounce drained and rinsed
  • 1 red, orange, or yellow bell pepper, chopped
  • 4 green onions, whites chopped, greens cut thinly on bias
  • 1 jalapeño, flesh cut from seed core and minced (discard seed core)
  • several stems cilantro, chopped about ½ cup
  • 1 lemon, zested and reserved for dressing
Dressing
  • 3 tablespoons olive oil California Olive Ranch
  • 2 tablespoons sherry vinegar or red wine vinegar Sanchez Romate for sherry, Banyuls for red
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon flake salt or sea salt Maldon
Instructions

  1. Put beans, chopped vegetables, and lemon zest in a medium bowl. Drizzle with dressing ingredients and stir gently. Allow flavors to mingle before serving. Keep refrigerated. Keeps for about a week.