¼ cup each finely diced red, yellow and green bell peppers
1 ½ cups cooked black beans
½ cup finely diced onion
2 teaspoons minced jalapeno (or to taste)
1 tablespoon chopped cilantro
⅓ cup chopped roma tomato
1 teaspoon minced garlic
2 tablespoons fresh lime juice
2 tablespoons olive oil
Drops of honey, salt and freshly ground pepper to taste

Blanch the bell peppers in lightly salted boiling water for 5 seconds. Plunge into cold water to stop cooking and drain. Combine rest of ingredients and refrigerate. Can be refrigerated for up to 3 days.

Yields approx. 2 cups