• 1 32oz can, cooked black beans (drained and washed)
• 1 small onion
• 1/2 cup tightly packed fresh mint
• 1/4 cup tightly packed fresh cilantro
• 1 serrano chili (substitute:jalapeno)
• 1 large tomato, cubed
• 2 medium carrots, cubed
• 1 green bell pepper, chopped
• juice from 1 lemon
• juice from 1 lime
• 1/4 tsp lemon zest
• 1 tsp salt

Finely chop the mint, cilantro, serrano chilli and onion together. I used a manual chopper, but use whatever you have. In a mixing bowl, add the rinsed black beans, tomato and the herb onion mixture. Sprinkle salt, lemon zest and toss together.

Add the chopped carrots, green peppers, lemon+lime juice and mix well. I like to serve these in lettuce cups with my favorite rye baguette, makes for a great lunch. It can also be served as a side with entrees.