Debi Marion | Grayson-Collin EC

Black bean salad is a versatile dish that can serve as a meatless main, side or scrumptious topper for tacos. Making it ahead of time ensures that the flavors intermingle and keeps you out of the kitchen during the heat of the day.

1 can (15 ounces) black beans, drained and rinsed
1/3 cup diced celery
1/3 cup peeled, seeded and diced cucumber
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced red onion
1/4 cup crumbled feta or cotija cheese
1/4 cup chopped fresh cilantro
1/2 jalapeño pepper, minced
1/4 cup olive oil
1 tablespoon vinegar
1 lime, zested and juiced

1. In a medium bowl, combine beans, celery, cucumber, bell pepper, onion, cheese, cilantro and jalapeño.

2. In a small bowl, whisk together olive oil, vinegar, and lime zest and juice. Pour over bean mixture and stir to coat.

3. Cover and refrigerate 2–4 hours to let flavors meld.

Serves 4.