Virginia Linn's Famous Black Bean Salad

Virginia Linn's Famous Black Bean Salad

1 pound dried black beans or 2, 16-ounce cans black beans (my option)
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1 large orange bell pepper, diced
1 small red onion, diced
1 large garlic clove, crushed or 1/4 tsp. minced garlic
1/2 cup olive oil (I don't use that much -- probably a little more than 1/4 cup)
1/4 cup of red wine vinegar
2 Tablespoons of Penzey's Salsa Salad Seasoning (before I got this, I used a couple of tablespoons of mild or medium jarred salsa and mixed it in -- little different in taste or texture
1/4-1 teaspoon of freshly ground pepper
3-4 Tablespoon of fresh, chopped cilantro leaves (optional)

If you are using dried beans, place them in a bowl and cover with warm water. Soak overnight and drain. Place the beans and 4 cups of water in a 2-quart saucepan, Bring to a boil, cover and reduce heat and simmer for 1 hour or until the beans are tender. Drain and cool. OR open your two cans of black beans, drain and rinse under cold water in colander. Place in serving bowl.

Add peppers, onion and garlic

In a small bowl combine olive oil, vinegar, salsa salad dressing (or salsa). Mix well. Dress the bean mixture, tossing gently. Add pepper to taste.

Refrigerate an hour before serving. Sprinkle with chopped fresh cilantro

If using the cans, you can throw this together in 15 minutes and can make ahead.

Enjoy