Black Bean with Peppers & Cumin Vinaigrette

Three colors of bell pepper, glossy black beans, and a punchy cumin vinaigrette make this one of the prettiest salads you’ll ever set on a table.

Dried black beans get simmered until tender, then tossed while still warm with a dressing of red wine vinegar, olive oil, garlic, cumin, hot pepper sauce, and chopped cilantro. Warm beans drink up that vinaigrette like a sponge.

Diced red, yellow, and green peppers go in along with red onion and sliced scallions for layers of crunch and color.

Serve it at room temperature with extra cilantro scattered on top.

Pro Tips

• Dress the beans while they’re still warm. This is the key to the whole dish. Warm beans absorb the vinaigrette and become deeply seasoned all the way through. Cold beans just sit there.
• Don’t skimp on the pepper variety. The three colors aren’t just for looks. Each pepper has a slightly different sweetness and flavor.
• Let it sit for at least 30 minutes before serving so the flavors come together. It’s even better after an hour or two.