Bean Salad with Rooster Sauce

This was a pretty salad for Halloween week - black beans, orange cherry tomatoes, red peppers, and rooster sauce (Sriracha) to give it a kick.

Bean salads are great to eat daily - they are low in calories and high in fiber and antioxidants - and if you make a batch of bean salad you can easily scoop it into containers for the lunch box. (I take mine along with a green salad, then mix the two together to get a very healthy meal that, along with an apple, sustains me through my busy day.)

Bean Salad with Rooster Sauce
1 cup black beans
2 tbsp white wine vinegar
1 tsp rooster sauce
1/2 cup orange cherry tomatoes, halved
1/2 tsp salt
1/2 cup chopped red pepper
juice of 1 lime

Cook the black beans in plenty of simmering water until tender. Drain. Put in a bowl and stir in the vinegar and rooster sauce. Let cool to room temperature.

Stir in the remaining ingredients.

At this point it can be refrigerated for up to 5 days. Before serving, stir in extra lime juice if desired.

Serves 4