Refried Black Bean Salad

• 2 cups cooked black beans or 2 cups two cans black beans, liquids reserved
• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 -3 teaspoons diced garlic
• 2 -3 teaspoons cumin
• 2 teaspoons cayenne
• 2 teaspoons cilantro
• 1 teaspoon chili powder
• 6 leaves romaine lettuce
• 2 small tomatoes, diced
• 1 cucumber, sliced
• 1 1/2 cups enriched rice, cooked
• Tabasco sauce, to taste

1. Heat the oil in a large skillet, add the garlic and onions and saute for 3 minutes.
2. Add the spices, except the cilantro, and saute 2-3 minutes more.
3. Add the beans and cilantro and cook for 10-15 minutes, mashing with a potato masher or back of a spoon intermittently until the onions, beans, spices, etc are one big mass.
4. Add half the rice, mash into the the bean mixture.
5. Mix the tomato, cucumber, romaine, and remaining rice.
6. Add the warm bean mixture to the salad, carefully mix together.
7. Serve immediately with spice, scallions, and/or tabasco to taste.

black beans, olive oil, onion, garlic, cumin, cayenne, cilantro, chili powder, romaine lettuce, tomatoes, cucumber, enriched rice, tabasco sauce

Taken from www.food.com/recipe/refried-black-bean-salad-160265 (may not work)