Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cans | Beans, black (15 oz ea); drained and rinsed |
| 6 | Scallions; green part only; thinly sliced |
| 1 cup | Tomatoes, cherry; stemmed and quartered |
| 1 small | Bell pepper, yellow or red; seeded and finely diced |
| 2 | Peppers, jalapeno; seeded and finely chopped |
| 1 | Pepper, serrano; seeded and finely chopped |
| ¼ cup | Cilantro, fresh; finely chopped |
| ¼ cup | Vinegar, sherry |
| 2 tablespoons | Canola oil |
| 2 tablespoons | Vegetable stock |
| 1 teaspoon | Mustard, Dijon |
| 2 teaspoons | Cumin, ground |
| ½ teaspoon | Oregano |
| Salt and pepper to taste |
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