Ingredients
2 cans (15 ounces each) black beans, rinsed and drained4 green onions, thinly sliced2 plum tomatoes, chopped1 medium onion, chopped1 large sweet red pepper, choppedDRESSING:2 tablespoons olive oil2 tablespoons red wine vinegar1 tablespoon lemon juice1/2 teaspoon salt1/4 teaspoon pepper3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
Preparation
In a salad bowl, combine the beans, green onions, tomatoes, onion and red pepper.
In a small bowl, whisk the dressing ingredients. Drizzle over vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving.
