Black Bean Salad

In a large bowl toss together the beans, sweet peppers, onion, cilantro, and jalapeno pepper. For dressing, in a small bowl combine lemon juice, olive oil, and garlic; add salt and black pepper to taste.

Stir dressing into bean mixture until evenly coated. Cover and chill in the refrigerator for 2 to 24 hours. Makes 6 side-dish servings.

*To cook dried beans, in a saucepan bring to boiling 2/3 cup dried beans with water to cover; remove from heat and let stand for 1 hour. Drain beans and add 2 cups fresh water. Cook, covered, over low heat for 1 to 1-1/2 hours or until beans are tender.