6 c. cooked black beans (either 2 1/2 c. dried beans, cooked, or 3 (16 oz.) cans, drained and rinsed)
2 yellow, red or orange sweet peppers, diced
2 jalapeno peppers, seeded and minced
4 scallions, sliced, including green tops
1/3 c. olive oil
1/4 c. red wine or cider vinegar
2 tsp. ground cumin
1 tsp. salt
1/4 c. minced cilantro (fresh coriander) or 1 tbsp. dried oregano

Combine black beans, peppers and scallions. In a small bowl, whisk together olive oil and remaining ingredients. Pour over beans and toss to coat well. Let stand one hour before serving. Makes 10 servings.