Black Bean Salad (jamaican)

Ingredients

12 ounces dried black beans, cooked until tender or 4 16-ounces cans
black beans, drained, rinsed
3 or 4 ripe tomatoes, peeled, seeded, chopped
1 red or green bell pepper, chopped
1 sweet Spanish onion, finely chopped
1/4 cup sherry vinegar or red wine vinegar or lime juice
3/4 cup olive oil
1 tablespoon cumin
salt
pepper
fresh lime juice to taste

Instructions

Yield: 12 servings. Toss beans with vegetables in a large bowl, then mix dressing ingredients, drizzle on vegetables and toss again. Cover and refrigerate until serving time.

Tags / Related Topics

Beans

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