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Black Bean–Bell Pepper Salad with Coconut and Lime
This simple Caribbean-inspired black bean salad has a spicy-sweet brightness to match its festive appearance. Heating the beans so they’re piping hot when dressed helps them absorb seasonings as they cool so each forkful is flavorful. For ease, we use the microwave to heat the beans. If you happen to have fresh mango or pineapple on hand, dice some and toss it into the salad just before serving. This is a perfect side to grilled seafood, pork or chicken.
15½-ounce cans black beans, rinsed and drained
Kosher salt and ground black pepper