Summer Black Bean Salad

1. 1

   Drain the black beans and rinse with cold water.

2. 2

   Cut the red bell pepper into a 1/4 inch dice. Slice 3 inches of the green and white sections of the green onions into 1/4 inch rounds. Seed the tomatoes and cut into 1/4 inch pieces.

3. 3

   Chop the cilantro.

4. 4

   Put all of the veggies as well as the salad dressing ingredients into a medium bowl and toss gently. Refrigerate.

5. 5

   When ready to serve, let the salad rest loosely covered at room temperature for at least an hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.