1 c. dried black beans
1 1/2 tsp. salt
1/4 c. finely chopped red onion
1 sm. seeded jalapeno or serrano chile, finely minced
1/4 c. finely chopped celery
1 c. finely chopped, peeled and seeded tomato
1/2 c. olive oil
1/4 c. lime juice
1/3 c. coarsely chopped cilantro

Rinse the beans well under cold running water. Pick out any pebbles or other foreign matter. Soak in 3 cups water overnight, refrigerated. Bring the beans and 1 teaspoon of the salt to a boil in the soaking water. Reduce heat to a simmer and cook, partially covered, until tender and not grainy, about 1 hour. Let the beans cool in their liquid. While still slightly warm, strain the beans and discard the liquid. Place the beans in a large bowl. Add the onion, chile and celery. Set aside. In a small bowl, combine the tomato, oil, lime juice, cilantro and the remaining 1/2 teaspoon salt. Stir well. Pour the mixture over the beans and toss well. Chill for 2 hours before serving. Makes 3 cups.