Dr. Hyman's Black Bean Salad

Dr. Hyman's Black Bean Salad

Ingredients
2 c. red onion
2 c. yellow onion
1 jalapeno pepper
5 garlic cloves
¼ c. carrots
⅓ c. celery
2 green onions or scallions (white parts only)
1 can (16 ounces) organic black beans
For the dressing
4 tbsp. lemon juice
¼ tsp. cumin
½ tsp. fresh oregano
¼ tsp. cayenne pepper
3 tbsp. olive oil

Directions:
Julienne the red and yellow onions. Mince the jalapeno and garlic. Peel and dice the carrots and celery. Thinly slice the green onions. Drain and rinse the black beans.

On medium heat, in a sauté pan, heat a small amount of the olive oil. Add the red and yellow onions and sauté for 4–5 minutes.  Add the jalapenos, garlic, celery, and carrots and cook for 5 additional minutes. Cool mixture.

In a large bowl, mix thoroughly the beans, and sautéed onion mixture.

Dressing: In a small bowl, add the lemon juice, cumin, oregano and cayenne pepper. Slowly whisk in olive oil. Pour dressing over black bean mixture. Gently mix until dressing thoroughly covers all beans.
Makes: 4 servings; Prep time:10 minutes; Cook time: 30 minutes