Caribbean Black Bean Salad

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Makes 10 1/2 cup servings

2-28 oz cans Black Beans

1 cup English Cucumber, diced (leave peel on)

1/2 cup diced Yellow Pepper

1/2 cup diced Red Onion

8 Fresh Plum Tomatoes, seeded and chopped

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Dressing:

3/4 cup Canola Oil

1/2 Wine Vinegar (or White Balsamic Vinegar)

4 Limes, juiced

1/2 Cilantro (Chinese parsley) chopped

2 Scallions, thinly sliced

5 cloves Garlic, finely chopped, not pressed

1 T. FRESH Ginger, chopped fine, not grated

1 T. Cumin seeds, toasted

1 Jalapeno, finely chopped, seeded and cored (wear gloves!)

2 tsp. Fresh Thyme Leaves

Salt and Pepper if necessary

Optional 1T. Sugar

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Place beans and vegetables in a large bowl and set aside. For dressing: Whisk oil, vinegar, and lime juice together. Add remaining ingredients, one at a time,

mixing well after each addition. Pour over bean/vegetable mixture. Toss and serve.

Note: Proportions are not important. Play around, add or

omit ingredients until you come up with your favorite blend. This keeps beautifully in the

refrigerator, and tastes better after a day or two.

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Try combining this with cold left over rice for a quick hot summertime dinner, or use as a side dish with grilled chicken or fish.

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