This salad is like a black bean salsa, just waiting for you to scoop up with a tortilla chip. I think it would make a fresh Mexican-style lunch alongside beautifully sliced avos. Black beans are not easy to find. We often use dried ones that we find in Asian supermarkets.
Boil the black beans in plenty of water until tender. This could take 45 minutes. Drain in a colander and rinse with cold water. Mix beans, peppers and onion in a large bowl. In a separate, smaller bowl, whisk the remaining ingredients into a vinaigrette. Pour the vinaigrette over the bean mixture, and toss well.
Add salt and black pepper to taste.
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