Wednesday, November 11, 2009

Black Bean Salad

From Cooking Light, March 2009

1 (15-ounce) can rinsed and drained black beans
1 cup quartered cherry tomatoes,
1/2 cup chopped red onion
1/4 cup chopped celery
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil

Combine in a medium bowl; toss well to coat

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