Black bean salad with chilies

4 servings

Ingredients

QuantityIngredient
2cansBeans, black (15 oz ea); drained and rinsed
6Scallions; green part only; thinly sliced
1cupTomatoes, cherry; stemmed and quartered
1smallBell pepper, yellow or red; seeded and finely diced
2Peppers, jalapeno; seeded and finely chopped
1Pepper, serrano; seeded and finely chopped
¼cupCilantro, fresh; finely chopped
¼cupVinegar, sherry
2tablespoonsCanola oil
2tablespoonsVegetable stock
1teaspoonMustard, Dijon
2teaspoonsCumin, ground
½teaspoonOregano
Salt and pepper to taste

Directions

In a large bowl, combine beans, scallions, cherry tomatoes, yellow or red peppers, jalapeno and serrano chilies and cilantro.

In a small bowl, whisk together sherry vinegar, oil, vegetable stock, mustard, cumin and oregano. Pour over the bean mixture and toss until all ingredients are coated. Season with salt and pepper. Serves 4 as a main dish; 6 as a side dish.

Adapted from a recipe in Eating Well, July-Aug 1993/MM by DEEANNE