Black Bean Salad

I bought a huge bag of black beans a while ago and didn't have the chance make anything with them, until I decided to whip up a colorful salad. The beans took a LONG time to cook (4 hours), but it was all worth it at the end. I have tried canned black beans and no its not the same at all. This salad is so versatile as you can substitute corn if you don't like peppers, add nacho's, cheese, the list goes on. Great with grilled fish, tacos, or solo. La Cucaracha!!

Recipe:

1 1/2 cup black beans (soaked over night and cook for 4 hours)

1 red bell pepper diced into small squares

1 yellow bell pepper diced into small squares

1/2 cup cherry tomato sliced lengthwise

1 carrot shredded

2 avocados diced into small squares

2 small red onion cut into moon slivers

1 small handful of fresh coriander and parsley chopped

1/2 cup fresh lemon juice

1 teaspoon ground cumin

Olive oil

Sea salt

Black pepper 

2 pitta breads cut into triangles 

Method:

Mix all ingredients and chill for 2 hours in the refrigerator.  Fry the pitta bread in olive oil until crisp and golden. Plate the salad and arrange the bread around the plate.