Black Bean and Pepper Salad with Cilantro and Lime

Ingredients

• 1 can black beans, rinsed well and drained
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1/2 red onion, chopped
• 1 bunch cilantro, chopped
• 2 T lime juice
• 2 T extra virgin olive oil
• 1/4 tsp. ground Chipotle pepper
• 1/2 tsp. mild chile powder
• 1/2 tsp. ground cumin
• 1/2 tsp. onion powder
• Zest of one lime
• Vege-sal or salt to taste
• Fresh ground pepper to taste

Directions

1. Pour the black beans into a colander set in the sink, then rinse them under cold water until the foamy bubbles are gone. Leave them to drain until they are not wet anymore, ideally about 30 minutes. If time is tight, pat them dry with paper towels.
2. Stir together the dressing ingredients.
3. Transfer the beans and dressing to a plastic bowl with a snap-on lid. Close the lid securely, then flip the bowl over several times so the dressing coats the beans evenly.
4. If your schedule allows, leave the beans in the dressing for an hour or so. If not, let them sit while you prep the remaining ingredients.
5. Cut the peppers and onion into pieces about 1/2 inch square, so they are roughly the same size as the beans.
6. Rinse the cilantro and dry it thoroughly, using a salad spinner if you have one, then chop it into coarse pieces.
7. In a large bowl, carefully toss together the beans, peppers, and onion. If the salad looks a little dry, add a very small splash more olive oil and lime juice.
8. Add Vege-sal or salt and fresh ground pepper to taste. Fold in the cilantro, then serve.
9. The salad can be refrigerated for a day or two, though the texture is best while the cilantro is still crisp.