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.