• Elisa Juarez

Black Bean Vinaigrette

By Elisa Juarez


2 - 15 oz. cans black beans, rinsed & drained 4 green onions, chopped 1 red bell pepper, chopped 1/4 cup chopped cilantro


Dressing:

1/2 cup avocado oil

3 tablespoons red wine vinegar 2 tablespoons Dijon or coarse mustard 1 tablespoon finely chopped jalapenos (from a jar)

1/2 teaspoon sea salt


Mix salad ingredients together in a bowl, then toss in dressing.



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