Black Bean Salad With Cumin Vinaigrette

• 1 teaspoon cumin seed
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 2 teaspoons Dijon mustard
• 1 garlic clove
• 1/2 cup olive oil
• 45 ounces black beans (drained)
• 1 red bell pepper, dice
• 1 yellow pepper, diced
• 1/2 cup red onion, chopped
• 2 teaspoons jalapenos, seeded and minced
• salt & pepper
• cherry tomatoes (to garnish)
• fresh cilantro (to garnish)

1. Cook cumin seeds in skillet over medium heat until lightly toasted, stirring constantly. about 1 minute.
2. Transfer cumin seeds to work surface and cool.
3. Finely chop cumin.
4. Whisk lemon juice, soy sauce, mustard and garlic in a large bowl.
5. gradually whisk in oil.
6. Add beans, chopped cumin, bell peppers, onion and chilies and toss well.
7. Season with salt & pepper.
8. Cover and refrigerate at least 2 hours for flavors to blend.
9. Taste add more lemon if needed.
10. Garnish with tomatoes and cilantro.

cumin, lemon juice, soy sauce, mustard, garlic, olive oil, black beans, red bell pepper, yellow pepper, red onion, jalapenos, salt, tomatoes, fresh cilantro

Taken from www.food.com/recipe/black-bean-salad-with-cumin-vinaigrette-363504 (may not work)