1 pint heirloom grape tomatoes, halved (Sweet Sungolds from Beaverdam Creek Farm or the medley including Cherokee Purples from Fresh Harvest Co-op are best)
1 yellow, orange or red (any sweet) bell pepper, big dice
2 TBSP red onion, very fine dice
2-3 TBSP fresh jalapeno or chili pepper, minced (I used green chili pepper from Beaverdam Creek)
lemon zest to taste
1 15 oz. can black beans, rinsed & drained
Stir gently to combine.
1/4 C. fresh squeezed lemon juice (I added a splash of Rose’s Lime Juice as used in cocktails too)
1/4 C. olive oil
2 TBSP Ancient Family Secret Spice mix (from Wild Duck Soup Emporium)
Mix well & allow to set for 30 minutes before tossing with tomato mixture.
Best served at room temp but can be refrigerated for several days.
Thank you, Vicki Moore for sharing your delicious and healthy recipe!