Summer Black Bean Salad

• 2 cans (15 Oz. Size) Black Beans
• 1 whole Red Bell Pepper
• 3 whole Green Onions
• 2 whole Ripe Plum Or Roma Tomatoes
• 5 Tablespoons Fresh Chopped Cilantro
• 6 Tablespoons Olive Oil
• 3 Tablespoons Fresh Lemon Juice
• 1 teaspoon Coarsely Ground Pepper
• 3/4 teaspoons Salt

1. Drain the black beans and rinse with cold water.
2. Cut the red bell pepper into a 1/4 inch dice. Slice 3 inches of the green and white sections of the green onions into 1/4 inch rounds. Seed the tomatoes and cut into 1/4 inch pieces.
3. Chop the cilantro.
4. Put all of the veggies as well as the salad dressing ingredients into a medium bowl and toss gently. Refrigerate.
5. When ready to serve, let the salad rest loosely covered at room temperature for at least an hour before serving.

black beans, red bell pepper, green onions, tomatoes, fresh chopped cilantro, olive oil, lemon juice, ground pepper, salt

Taken from tastykitchen.com/recipes/salads/summer-black-bean-salad/ (may not work)