Southwestern black bean salad with a fresh citrus dressing. Also makes a great, healthy take-along lunch! (vegan, gluten-free) ~ the big change I would make is to use parsley instead of cilantro. I have a big aversion to the soapy taste of cilantro.
This refreshing, light salad is wonderful on its own, but also great with whole wheat pita bread (or tortilla) and plain Greek yogurt. I also enjoyed it on a bed of mixed greens, with a little bit of olive oil and vinegar as dressing. Find more details at