Quick Black Bean Salad

• 2 16-ounce cans black beans
• 1 sweet yellow pepper, cored, seeded and diced
• 1 sweet red pepper, cored, seeded and diced
• 1/4 cup chopped red onion
• 2 tablespoons sherry vinegar
• 1 teaspoon ground cumin
• 4 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper

1. Turn the cans of beans upside down and open them from the bottom.
2. This makes it easier to remove the beans.
3. Dump the beans into a colander and rinse them with cold water.
4. Drain them well and place them in a mixing bowl.
5. Fold in the yellow and red pepper and the onion.
6. Beat the vinegar and cumin together, then beat in the oil.
7. Fold the dressing into the bean mixture and season with salt and pepper.
8. Transfer the salad to a serving dish and cover.
9. It can be kept at room temperature for many hours before serving or refrigerated.
10. Remove it from refrigerator at least 1 hour before serving.

black beans, sweet yellow pepper, sweet red pepper, red onion, sherry vinegar, ground cumin, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/9443 (may not work)