Source: dLife

Lemon, black bean, tomato, scallion, and jalapeño mixture on top of red bell pepper strips.

Servings

7.5 oz Beans, black, unsalted, fat free, canned , drained and rinsed (1/2 can)
1 fresh plum tomatoes , finely chopped
1 Onion, scallions, tops & bulb, fresh, small, 3" long , minced (use white bulb and 1 inch of green)
1 Chile Peppers, jalapeno, whole , minced (use gloves when handling)
2 tbsp fresh cilantro , minced
2 tbsp fresh lemon juice
1 tsp olive oil
0.12 tsp fresh lemon peel , grated zest
0.12 tsp ground cumin
1 pinch salt and pepper (to taste)
1 small red bell peppers , cut into quarters lengthwise, remove seeds and white pith

1 Place the beans, tomato, scallion, jalapeño, and cilantro in a bowl and toss to mix.
2 In a separate bowl, mix together the lemon juice, olive oil, lemon zest, cumin, salt, and pepper. Drizzle over the bean mixture and toss to mix.
3 Spoon the black bean salad onto the pepper strips and serve.

To make recipe spicier, add more jalapeño chile.