2 (15 oz.) cans black beans, rinsed & drained
1/2 bunch green onions, finely chopped
1 red bell pepper, finely chopped
1/4 c. chopped cilantro or Italian parsley

DRESSING:

1/2 c. olive oil
3 tbsp. red wine vinegar
2 tbsp. whole grain mustard
2 jalapenos, finely minced (from a jar)

Mix first group of ingredients, then toss with dressing ingredients which have been blended. Season with salt and pepper if necessary. Keeps well up to 1 week in refrigerator.