Smoked Turkey And Black Bean Salad

• 1 15-ounce can no-salt-added black beans
• 8 ounces whole red pepper or 7 ounces chopped ready-cut red pepper (1 1/2 cups)
• A few sprigs fresh cilantro to yield 1/4 cup chopped
• 2 ounces red onion or 1/4 cup chopped
• 1/2 to 1 whole jalapeno pepper
• 1 large clove garlic
• 8 ounces ripe tomato
• 6 ounces smoked turkey or smoked chicken in a chunk
• 1 tablespoon olive oil
• 2 tablespoons raspberry vinegar
• 2 teaspoons sweet-hot mustard
• 12 large basil leaves
• 1 small bunch arugula
• Freshly ground black pepper to taste
• 2 slices country bread

1. Wash and drain beans, and set aside.
2. Wash, seed and chop whole pepper; wash, dry and chop cilantro; chop onion; wash, seed and mince jalapeno; mince garlic, and wash tomato and coarsely dice it and smoked turkey.
3. Whisk together the oil, vinegar and mustard in a bowl large enough to hold all of the ingredients; stir in the beans and chopped ingredients.
4. Wash and julienne the basil leaves, and stir in.
5. Remove coarse stems from arugula, wash and dry and break into small pieces.
6. Stir into salad, seasoning to taste with pepper.
7. Mix all the ingredients well to coat with dressing.
8. Serve with bread.

salt, red pepper, cilantro, red onion, jalapeno pepper, clove garlic, tomato, turkey, olive oil, raspberry vinegar, sweethot mustard, basil, arugula, freshly ground black pepper, country bread

Taken from cooking.nytimes.com/recipes/5048 (may not work)