Black Bean and Pepper Salad

Black Bean and Pepper Salad

adapted from Bon Appetit July 1998

A zesty salad that goes well with any Tex-Mex entree.

Makes 2 servings                                                            1 WW pts/ serving                                             

3 mini red, yellow or orange bell peppers, chopped

1/2 15- to 16-ounce can black beans, rinsed, well drained and rinsed
1/4 cup finely chopped onion
2 Tbsp. chopped fresh Italian parsley
2 Tbsp. chopped fresh basil

1/2 tsp. minced garlic
2 1/2 tsp. red wine vinegar
1 1/2 tsp. olive oil
1/2 tsp. grated orange zest
Kosher salt and freshly ground black pepper

1. In a bowl, combine the peppers, beans, onion, parsley, basil and garlic; Toss to combine.
2. Whisk together the vinegar, oil and orange peel; Pour over bean mixture and toss to combine.
3. Season to taste with salt and pepper. 
4. Serve chilled or let stand 30 minutes at room temperature before serving. 

Enjoy!