Black Bean Salad with Rice

2 cans black beans, rinsed and drained
Chopped onion (Vidalia, green onion, or both)
Diced tomato
Fresh cilantro
2 Tbsp. extra virgin olive oil
4 Tbsp. wine vinegar (red or white)
Salt and pepper
Warm cooked rice

Mix vegetables and beans, and add a small amount of oil and vinegar, salt and pepper, to taste. It doesn't take a lot. Serve with warm rice (I like basmati) and a salad of iceberg lettuce and tomatoes, dressed with the same dressing. As a variation, add 2 cups of frozen corn, thawed (or fresh corn kernels cut from 3 ears of corn). If you wish, add 2 small or one large avocado, cut in ½ inch pieces just before serving. Increase dressing amounts accordingly. Add some fresh lime juice, minced garlic, and a dash of hot sauce to the dressing for a different taste.

In 2000, Donald and I went to a Bolivian Restaurant in Seattle across the street from the Pike Street Market. We sat on the balcony in the sunshine. I ordered this salad plate, and it was so good, I had it again when I was visiting Seattle again a few years later.