Caribbean Black Bean Salad

We just got back from visiting John's family in Trinidad and Tobago and I brought back a head full of ideas.  This dish is inexpensive and delicious and has so many variations for serving you can eat it over and over again without getting bored!

1/2 cup quartered cherry tomatoes
1 red pepper, diced
1/2 red onion, diced
1/4 cup zucchini, chopped
1 bunch cilantro, chopped
1 cup rinsed cooked black beans

Lime Dressing

Juice of 1 lime or 1 1/2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon apple cider vinegar
2 teaspoons sugar
1/2 teaspoon salt or to taste

Mix all the veggies together in pretty and festive bowl.  Whisk dressing ingredients together and toss in salad.  Serve as a side dish or over brown rice as a main dish.

Serving Suggestions

• Serve as is over cold brown rice for a complete meal.
• Serve with grated cheese in tacos or in a warmed tortilla wrap.
• Mix with corn chips sprinkle with grated cheese and broil until cheese bubbles.
• Serve in lettuce wraps.
• Make a double bath and keep in  fridge for quick snacks for up to four days.