Black Bean Salad With Cumin Vinaigrette - cooking recipe

Ingredients

1 teaspoon cumin seed
2 tablespoons lemon juice
2 tablespoons soy sauce
2 teaspoons Dijon mustard
1 garlic clove
1/2 cup olive oil
45 ounces black beans (drained)
1 red bell pepper, dice
1 yellow pepper, diced
1/2 cup red onion, chopped
2 teaspoons jalapenos, seeded and minced
salt & pepper
cherry tomatoes (to garnish)
fresh cilantro (to garnish)

Preparation

Cook cumin seeds in skillet over medium heat until lightly toasted, stirring constantly. about 1 minute.
Transfer cumin seeds to work surface and cool.
Finely chop cumin.
Whisk lemon juice, soy sauce, mustard and garlic in a large bowl.
gradually whisk in oil.
Add beans, chopped cumin, bell peppers, onion and chilies and toss well.
Season with salt & pepper.
Cover and refrigerate at least 2 hours for flavors to blend.
Taste add more lemon if needed.
Garnish with tomatoes and cilantro.