An easy and quick nutritious salad using canned black beans. There is something about cilantro that goes so well with black beans. I know that for some cilantro is an acquired taste. I must admit that when I was first introduced to it, I did not find it palatable. But over the years I have come to truly love it, and just smelling the fresh herb gives me a nice high.
1 can (15 ounces or 420 g) black beans, drained and rinsed
1 red bell pepper, cut into cubes
4 scallions, chopped
1 to 2 cloves garlic, pressed
1/2 fresh red hot chili pepper, cut into thin rings
1 to 2 tablespoons red balsamic vinegar
2 tablespoons olive oil
1 handful chopped cilantro leaves and tender stems
salt and pepper
1 Combine the beans, bell pepper, scallions, garlic, chili pepper, vinegar, olive oil and cilantro in a serving bowl.
2 Add salt and pepper to taste and garnish with a sprig of cilantro.
Serve along with other salads in a buffet setting or for lunch with a green salad.