3cupscooked black beans, drained8 ounces cooked from dry or one big can, 29-ounce drained and rinsed
1red, orange, or yellow bell pepper, chopped
4green onions, whites chopped, greens cut thinly on bias
1jalapeño, flesh cut from seed core and minced (discard seed core)
several stemscilantro, choppedabout ½ cup
1lemon, zested and reserved for dressing
Dressing
3tablespoonsolive oilCalifornia Olive Ranch
2tablespoonssherry vinegar or red wine vinegar Sanchez Romate for sherry, Banyuls for red
1tablespoonfreshly squeezed lemon juice
½ teaspoonflake salt or sea saltMaldon
Instructions
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.