TURKEY & BLACK BEAN SALAD

~ 365 Easy One-Dish Meals

1 c. dried black beans
6 c. water
1/4 c. vegetable oil
1/4 c. red wine vinegar
3/4 t. salt
1 garlic clove, minced
dash of crushed hot pepper flakes
3/4 c. finely diced green bell pepper
3/4 c. finely diced yellow bell pepper
3/4 c. finely diced red bell pepper
1/3 c. finely chopped red onion
1/4 c. finely chopped fresh cilantro
2 c. diced cooked smoked turkey or chicken

Sort through beans and discard any debris. Rinse and drain beans. In a large saucepan, combine beans and water. Heat to boiling, reduce heat to low, cover pan, and simmer 1 hour, or until beans are tender but not mushy. Drain beans and rinse with cold water. Set aside to cool. When beans are cool, add all remaining ingredients. Mix well and refrigerate for 2-3 hours.

Notes: I use crockpot beans from the freezer instead of cooking black beans. I've increased the amount of beans I use as our family has grown and currently use four cups of cooked beans. You could use canned beans in a pinch. I enjoy this plain and cold, heated in a tortilla like a burrito, served over rice or couscous, or with shredded cheddar sprinkled on top as a dip for tortilla chips.

Linked up at: Eat at Home Ingredient Spotlight - beans