Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 cn Beans, black (15 oz ea); -and finely chopped
-drained and rinsed 1/4 c Cilantro, fresh; finely
6 Scallions; green part only; -chopped
-thinly sliced 1/4 c Vinegar, sherry
1 c Tomatoes, cherry; stemmed 2 tb Canola oil
-and quartered 2 tb Vegetable stock
1 sm Bell pepper, yellow or red; 1 ts Mustard, Dijon
-seeded and finely diced 2 ts Cumin, ground
2 Peppers, jalapeno; seeded 1/2 ts Oregano
-and finely chopped Salt and pepper to taste
1 Pepper, serrano; seeded

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, July-Aug 1993/MM by DEEANNE

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