Recipe by Lori Ross

1 can of black beans
1 diced red onion
1 diced red pepper
1 diced green pepper
1 diced carrot
1/4 cup chopped fresh coriander (cilantro)
 
Vinaigrette:
1 lime -- grated zest and juice
1/4 cup freshly squeezed orange juice
4 cloves of garlic, minced
1/2 cup sherry wine vinegar, or cider vinegar with sherry
1 tb chili powder
1 tb toasted cumin powder
2 tsp salt
pinch of cayenne
1/2 cup peanut or blended vegetable oil
 
Place all ingredients, except oil, in a small bowl. Whisk and slowly add oil to mix. Toss diced veggies, cilantro, beans, and vinaigrette in a large bowl. (A hand chopper is a great tool for this recipe, and very handy to have aboard.) This salad will keep refrigerated for two days. To serve it with real flair, bake small rounds of fresh chevre sprinkled with black pepper in a 400-degree oven till soft. Serve the cheese over the bean salad and greens.