Black Bean Salad

By LHPollack

Ingredients

• 3 cups cooked black beans
• 1 red bell pepper, seeded and cut into 1/4 inch dice
• 3 scallions, sliced into 1/4 inch rounds
• 2 ripe plum tomatoes, seeded and cut into 1/4 inch dice
• 6 Tbsp extra virgin olive oil
• 3 Tbsp fresh, lemon juice
• 5 Tbsp fresh cilantro, chopped
• 2 Tbsp fresh Oregano, chopped
• 1 tsp coarsely ground black pepper
• 1 to 3 tsp hot pepper sauce
• 1 Tbsp apple cider vinegar

Preparation

Step 1

Combine all the ingredients in a bowl and toss. Let the salad rest, loosely covered, at room temperature for at least one hour before serving.

Refrigerate any leftovers.