Black Bean Salad

Name: Black Bean Salad
Ingredients: 3 cups cooked black beans, drained (8 ounces cooked from dry or one big can, 29-ounce drained and rinsed); 1 red, orange, or yellow bell pepper, chopped; 4 green onions, whites chopped, greens cut thinly on bias; 1 jalapeño, flesh cut from seed core and minced (discard seed core); several stems cilantro, chopped (about ½ cup); 1 lemon, zested and reserved for dressing; 3 tablespoons olive oil (California Olive Ranch); 2 tablespoons sherry vinegar or red wine vinegar (Sanchez Romate for sherry, Banyuls for red); 1 tablespoon freshly squeezed lemon juice; ½ teaspoon flake salt or sea salt (Maldon)

INGREDIENTS

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3 cups cooked black beans, drained (8 ounces cooked from dry or one big can, 29-ounce drained and rinsed)

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1 red, orange, or yellow bell pepper, chopped

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4 green onions, whites chopped, greens cut thinly on bias

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1 jalapeño, flesh cut from seed core and minced (discard seed core)

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several stems cilantro, chopped (about ½ cup)

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1 lemon, zested and reserved for dressing

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3 tablespoons olive oil (California Olive Ranch)

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2 tablespoons sherry vinegar or red wine vinegar (Sanchez Romate for sherry, Banyuls for red)

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1 tablespoon freshly squeezed lemon juice

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½ teaspoon flake salt or sea salt (Maldon)

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