This is my favorite bean salad. Not coincidentally, it’s also the spiciest one I know. This is great to have with a light soup, or even just some chips and guacamole. When I make these tacos
for company, I’ll sometimes make this as a side. It’s good cold or at room temperature. If you have the time, allow the salad to stand for an hour before serving, to allow the flavors to mingle. This is not original; I found this years ago in the Houston Chronicle.
Black Bean Salad
15 ounce can black beans, drained and rinsed
1/2 cup red onion, diced
1 cup red bell pepper, diced
1/4 cup lime juice
3 tablespoons olive oil
3 tablespoons minced cilantro
1 teaspoon minced garlic
1/2 teaspoon cumin
1 tablespoon minced pickled jalepeno
Mix together dressing ingredients and pour over beans, onion and bell pepper and toss.
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