- 1 tablespoon canola oil
- 1 onion, diced
- 1 red bell pepper, chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 Granny Smith apples, unpeeled, cored, and chopped
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh cilantro
- Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.