Black Bean Salad With Toasted Pepitas And Oven Roasted Tomatoes Recipe

Ingredients

4 cup cooked black beans (or 2 15-ounce cans rinsed and drained)

3/4 cup oven roasted cherry tomatoes with olive-oil sludge

3/4 cup (3.5 oz or 100 g) toasted pepitas or almonds

sea salt

grated zest of one small lemon

1 Tbs hresh lemon juice, plus more if needed

1/3 cup crumbled feta cheese (I like French feta best)

Optional: generous handful of fresh cilantro, roughly chopped

Preparation

Directions:

In a large bowl, toss the beans with the tomatoes (and their olive oil), pepitas, feta, 1/4 teaspoon salt, lemon zest, juice, and cilantro. Taste. Adjust accordingly (you might want more salt, olive oil, or lemon juice). Serve at room temperature.