Entirely Adequate

I’m not a vegetarian, but I always seem to bring vegetarian dishes to parties. I guess I’m a sympathizer.

This is a recipe that several people have requested. Last week, a friend remembered the dish from a year ago and asked me to bring it to a gathering tonight.

It’s ridiculously easy to make. The original recipe, which someone emailed to me a few years ago, called for a couple tablespoons of olive oil, but I left it out after the oil got clumpy in the refrigerator once. You won’t miss it. Also, the original recipe says it makes four to six servings, but it makes tons of servings for a potluck-style dinner.

Black Bean Salad

Two 15-ounce cans black beans, rinsed and drained
2 tomatoes, seeded, chopped
1 small bell pepper, chopped
4 green onions, chopped
2 tablespoons minced cilantro
2 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
Salt and black pepper to taste

Combine all ingredients, mixing well. Chill, covered, for at least one hour.