A hearty salad for winter lunches, this keeps up to 5 days in the refrigerator.

1/2	small	red onion, thinly sliced (about 1 cup)
2	cups	Cooked black beans, rinsed and drained
3	Tbsp	Olive oil
2	Tbsp	Lemon juice
1	Tbsp	Balsamic vinegar
1	Tbsp	Minced garlic
1/2	cup	Diced red bell peppers
1/2	cup	Chopped green bell peppers
2	Tbsp	Chopped fresh parsley
		Salt and pepper to taste

• In a medium bowl, cover onion with ice water. Let stand 20 minutes, then drain well and pat dry.
• In medium bowl, combine beans, oil, lemon juice, vinegar and garlic and let stand 20 minutes - tossing occasionally. Add onion, bell peppers, parsley and salt and pepper to taste.
• Toss well.
• Makes four servings.