Southwestern Black Bean Salad

Yield: 6 servings

Ingredients

• 2 x 14 oz cans of black beans, drained and rinsed (2x 397 ml)
• 2 vine-ripened tomatoes chopped
• 4 green onions chopped
• ½ cup cilantro leaves (125ml)
• 1 cup grated provolone cheese (250ml)
• ½ cup goat cheese (125ml)

Dressing

• 2 cloves of garlic minced
• 1 Chipotle Chile seeded and finely chopped
• 1 teaspoon cumin (5ml)
• 2 teaspoons salt (10ml)
• 1 teaspoon black pepper (5ml)
• 3 tablespoons lime juice (45ml)
• ¼ cup olive oil (60ml)

Optional garnish crisp tortilla chips

Directions

1. Place salad dressing ingredients into a small bowl.  Mix until well combined.
2. In a large separate bowl mix together the black beans, tomatoes, chopped green onion and cilantro leaves.
3. Toss dressing with bean mixture and let stand covered in the fridge for 1 hour.
4. Before serving, top with grated provolone and goat cheese.
5. Garnish with fresh cilantro and tortilla chips.