Recipe - Black Bean Salad With Chilies

2 cn Beans, black (15 ounce ea);
drained and rinsed
6 Scallions; green part only;
thinly cut or sliced up
1 cup Tomatoes, cherry; stemmed
and quartered
1 small Bell pepper, yellow or red;
seeded and finely minced
2 Peppers, jalapeno; seeded
and finely chopped
1 Pepper, serrano; seeded
and finely chopped
One fourth cup Cilantro, fresh; finely
chopped
One fourth cup Vinegar, sherry
2 tablespoon Canola oil
2 tablespoon Vegetable stock
1 teaspoon Mustard, Dijon
2 teaspoon Cumin, ground
One half teaspoon Oregano
Salt and pepper to taste

In a large bowl, combine beans, scallions, cherry tomatoes, yellow or red
peppers, jalapeno and serrano chilies and cilantro.

In a small bowl, whisk together sherry vinegar, oil, vegetable stock,
mustard, cumin and oregano. Pour over the bean mixture and toss until all
ingredients are coated. Season with salt and pepper. Serves 4 as a main
dish; 6 as a side dish.

Adapted from a recipe in Eating Well, JulyAug 1993/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini