This bean salad is not only delicious but incredibly versatile. I serve it the following ways: as a dip with chips, in tacos, over a bed of lettuce and as a side dish. There is plenty of room for experimentation with the ingredients as well. My mom uses black eyed peas instead of the black beans and adds in some avocados.
2 (15 ounce) cans of black beans, drained and rinsed
1 yellow pepper, stemmed, seeded and chopped
1 small onion, chopped
1 tomato, chopped
2 or 3 Tbsp of chopped jalepenos
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1 Tbsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1 tsp dried oregano
1 tsp ground cumin
Mix all ingredients in a medium bowl. Cover and refrigerate for about 2 hours before serving.