Tuesday, June 26, 2012

Black Bean Salad

This recipe makes a lot, as do most of the recipes you'll find on this blog. Feel free to cut it down, or do what I do and make a big batch on Sunday for consumption throughout the week.

4 cans black beans, drained
1 red onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 jalepeno peppers, diced
2 limes, juiced and zested
1 bunch cilantro
cumin
honey
red wine vinegar

1. Put onions in a bowl and cover with red wine vinegar. I've never measured the amount of vinegar, although if I had to guess I'd say 2-3 tablespoons. For now just make sure the onions are coated with the vinegar to allow them to macerate. This will take the edge off the raw onions, which can overpower a salad such as this. Let sit for 10 minutes.

2. Add in the rest of the ingredients and mix well. Season with salt and pepper and taste. I usually find myself adding more vinegar at this stage, but let your own taste buds guide you.