Black Bean Salad

Black Bean Salad. If I were voted president, the world would be less consumed with guarding wetlands and more focused on saving cilantro fields for I have never met a cilantro dish I have not loved.

Of course, if I were voted into office, Nutella crepes would be on the food pyramid, every ladies’ restroom would have a stall especially for little boys who are still practicing their aim, and rest areas would have two Marines on guard twenty-four hours a day.

Black Bean Salad

• About 32 ounces canned black beans
• 32 ounces water (or broth)
• 1 tablespoon Dijon mustard
• 1/2 cup balsamic vinegar
• 3 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 1/2 cup honey or sugar
• 1 bell pepper, diced (red, yellow, or orange or for more color, some of each)
• 1 medium tomato, diced
• 2 green onions, chopped
• 1 small red onion, fine diced
• 1/2 bunch cilantro, chopped
• 1 teaspoon sea salt
• 1 teaspoon coarse ground pepper

Open cans of beans and rinse well with cold water. A most lovely natural doctor friend taught me to rinse the beans to prevent excessive gaseous anomalies. You’re welcome.

Place beans and water in a medium saucepan. Bring to a boil and then turn down the heat to medium-low. Cook for 30 minutes.

Rinse beans with cold water until chilled and drain.

Place beans and all remaining ingredients in a large bowl. Stir well and place in a pretty serving dish.

Of course, if everyone ate more cilantro, the world would be a better place and we might not need the Marine guard part, so let’s get started.

Today’s make the world a better place to do list:

1. Eat this bean salad.

2. Buy more Nutella.

3. Vote.