Black Bean and Cherry Tomato (cold) Salad

 

From a recipe posted by my Facebook friend Julianne T

1 pint grape or cherry tomatoes\

2 15½-ounce cans black beans, rinsed and drained

Kosher salt and ground black pepper

1 bunch scallions, thinly sliced

¼ cup extra virgin olive oil

¼ cup lime juice

1 cup lightly packed fresh cilantro OR flat-leaf parsley

2 ounces queso fresco or feta cheese, crumbled (½ cup)

Warm a 12-inch skillet over high heat for 2 minutes. Add the tomatoes and cook, occasionally shaking the pan, until the skins split and char; transfer to a small bowl and set aside. In a large, microwave-safe bowl, toss the beans with ½ teaspoon salt. Cover and microwave on high until hot, 1½ to 2 minutes. Immediately add the tomatoes, scallions, oil, and lime juice; toss, then season with salt and pepper. Cool to room temperature, stirring once or twice. Stir in the cilantro/parsley. Serve sprinkled with the queso fresco/feta.