Black Bean Salad with Chilies

2 cn Beans, black (15 oz ea); drained and rinsed
6 Scallions; green part only; thinly sliced
1 c Tomatoes, cherry; stemmed and quartered
1 sm Bell pepper, yellow or red; seeded and finely diced
2 Peppers, jalapeno; seeded and finely chopped
1 Pepper, serrano; seeded and finely chopped
1/4 c Cilantro, fresh; finely chopped
1/4 c Vinegar, sherry
2 tb Canola oil
2 tb Vegetable stock
1 ts Mustard, Dijon
2 ts Cumin, ground
1/2 ts Oregano
Salt and pepper to taste

In a large bowl, combine beans, scallions, cherry tomatoes, yellow or red peppers, jalapeno and serrano chilies and cilantro.

In a small bowl, whisk together sherry vinegar, oil, vegetable stock, mustard, cumin and oregano. Pour over the bean mixture and toss until all ingredients are coated. Season with salt and pepper. Serves 4 as a main dish; 6 as a side dish.

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