Lisa's Rainbow Black Bean Salad

Lisa's Rainbow Black Bean Salad

I made this salad up based on the brightly colored rainbow peppers I found at the farm stand last week. After I served it at a bar-b-que Sunday night I had a few requests for the recipe so I thought I would post it here. If you can't find rainbow peppers, replace them with a mix of red, yellow and orange bell peppers. Cilantro would also be a nice addition here if you have it on hand.

Serves 4-6

15oz cooked black beans (or 1 can rinsed well)

2 small rainbow peppers, diced small

½ small onion, diced small

1 large handful blanched string beans, chopped into 1-inch pieces

1 large scallion - green and white part, chopped

fresh flat leaf parsley, chopped course

Juice of one lime

1 tablespoons olive oil

1 teaspoon ground cumin

3/4 teaspoon salt

1/2 teaspoon honey

⅛-¼ teaspoon cayenne pepper 

fresh flat leaf parsley, chopped course

Whisk the lime juice, oil, cumin, salt, honey, and cayenne pepper in a large bowl

Add the remaining ingredients and toss to combine.

Refrigerate at least one hour to let the flavors combine.

Salad will keep for 3 days in the refrigerator.