Rosemary'S Black Bean Salad

• 2 Cans black beans
• 1/2 red pepper, chopped fine
• 1/2 yellow or green pepper, chopped fine
• 1 lime, juiced
• 1/2 red onion, chopped fine
• 1/2 bunch cilantro, leaves removed from stems and chopped
• 1/2 bunch flat-leaf parsley, leaves removed and chopped
• 1 1/2 tsp olive oil
• 2 Tbs white vinegar
• 4 Tbsp water
• 1/4 tsp garlic powder
• 1/4 tsp turmeric
• 1/2 tsp oregano
• 1 tsp chili habanero sauce (or tabasco)
• salt and pepper to taste

1. Mix all ingredients together well, cover and chill.
2. Rosemary says, "You may have to go out and buy some of the spices (I did) but it is soo worth it. But, I never used the red and green peppers in it, or the parsley, so you could leave those out too and it's still really good. I have been eating this on my eggs for breakfast, wrapped in a tortilla for lunch and it's also really good with salty tortilla chips!"

black beans, red pepper, green pepper, lime, red onion, cilantro, flatleaf parsley, olive oil, white vinegar, water, garlic, turmeric, oregano, sauce, salt

Taken from www.epicurious.com/recipes/member/views/rosemarys-black-bean-salad-50183169 (may not work)