Ingredients:
1 red bell pepper, cut in half lengthwise, stemmed, seeded
1 yellow bell pepper, cut in half lengthwise, stemmed, seeded
1 small red onion, cut into 1.3cm thick slices
1 (425g) can reduced-sodium black beans, rinsed, drained
¼ cup chopped fresh cilantro leaves
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon pepper
Preparation:
Place bell peppers and onion on grid over medium, ash-covered coals. Grill vegetables 10 to 12 minutes (over medium heat on preheated gas grill 10 to 12 minutes) until tender, turning occasionally.
Chop bell peppers and onion; place in a medium bowl. Add beans, cilantro, lime juice, oil, garlic, salt and black pepper; mix well. Serve immediately or cover and refrigerate until ready to serve.