Recipe for spicy Black Bean Salad with crunchy celery and peppers and creamy avocado
3 cups cooked black beans (1 cup dried or 2 14 oz cans)
2 tablespoons red wine vinegar
1 medium avocado, diced
1 stalk celery, diced
1 green onion, sliced
1 cubanelle pepper or 2 jalapenos, seeded and diced
1/2 red bell pepper, seeded and diced
1/4 cup olive oil
1 tablespoon champagne or white wine vinegar
1 fresh green chili or jalapeno, seeded and minced
small handful fresh cilantro, finely chopped
juice from 1 lime
1/2 teaspoon sea salt
fresh ground black pepper to taste
If cooking black beans for this recipe, rinse and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain.
Transfer the beans to a mixing bowl. Pour the red wine vinegar over the beans and toss. Let stand to cool to room temperature. (If using already cooked beans, let stand to warm to room temperature.)
Add the vegetables to the beans. In a separate small bowl, whisk together the dressing ingredients and pour over the salad. Toss to combine.
Serve at room temperature. You can also make this ahead of time and refrigerate for 2 to 3 hours for serving cold, although the avocado should be peeled and chopped as close to serving time as possible.