Mexican-Style Black Bean Salad

• 1 lb. (2 1/4 c.) dried black beans, picked over, washed and soaked overnight or for 6 hours
• 1 medium onion, chopped
• 5 large garlic cloves, minced
• 2 qt. water
• salt to taste
• juice of 1 large lemon (1/4 c.)
• 5 Tbsp. red wine vinegar
• 1 tsp. Dijon mustard
• 1 tsp. ground cumin
• 1/4 c. sunflower oil
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1/2 c. chopped cilantro, plus cilantro sprigs (for garnish)

1. Drain the soaked beans and combine them with the onion, 2 garlic cloves and the water in a large soup pot.
2. Bring to a boil; reduce the heat, cover and cook for one hour or until the beans are just about tender.
3. Add salt (a teaspoon or more) and 2 more garlic cloves and continue to cook for 30 to 60 minutes longer, until the beans are tender.
4. Drain and reserve 1 cup of the cooking liquid.

black beans, onion, garlic, water, salt, lemon, red wine vinegar, mustard, ground cumin, sunflower oil, green bell pepper, red bell pepper, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677851 (may not work)