Recipe: Black Bean Salad

BLACK BEAN SALAD
8 servings

4 cans black beans, drained
1 bay leaf
1 large red onion, finely chopped
1 large red bell pepper, seeded and finely chopped
cup cilantrillo, chopped
2 tsps ground cumin
cup fresh lemon (lime) juice
cup pure extra virgin olive oil, the best possible!
tsp Tabasco sauce
Salt and pepper to taste

Heat the beans and add the bay leaf while reheating. When the beans are al dente, remove the bay leaf and toss with all the remaining ingredients. Correct the seasonings. Transfer to a serving bowl and refrigerate until shortly before serving time. Serve at room temperature.