Chili bean salad

Made this recipe of no-cook chili bean salad from New York Times cooking.

• 1 lb. tomatoes (chopped into 1" chunks)
• 1/2 small red onion (finely diced)
• 1 clove garlic (finely diced)
• 1 tbsp. red or white vinegar
• salt and pepper

Combine the ingredients and marinate for 5 - 10 minutes. Squeeze and crush the tomatoes.

• pinto beans (15 oz. can, drained and rinsed)
• black beans (15 oz. can, drained and rinsed)

• 1 tsp. cumin (ground)
• 1 tsp. coriander (ground)
• 1 tsp. smoked paprika
• 1 tsp. oregano (dried)
• 1 tsp. cayenne pepper (not in the original recipe)

• green bell pepper (chopped)
• jalapeno (chopped)
• olive oil

Add the beans, peppers, spices, and olive oil to the tomato mixture.

The original recipe says it makes 4 servings, and this seems right. One serving worked out to a full 2 cup Pyrex container, 260g (9.1 oz).

Optionally serve with cheese, sour cream, avocado, and chopped cilantro.

For nutrition calculator (per serving):

4 oz. tomatoes
4 oz. pinto beans
4 oz. black beans
1/4 green bell pepper
1/4 jalapeno
1 tbsp. sour cream
10g cheddar cheese

• 328 kcal
• 18.2g protein
• 16.8g dietary fiber
• 6.8g fat
• 48.5g carbs