No Cook Chili Bean Salad

Ingredients

1 pint cherry tomatoes, halved
1/2 small onion, finely diced or 1/2 teaspoon onion powder
1 garlic clove, finely chopped, or 1 teaspoon garlic powder
1 Tablespoon apple cider vinegar
Salt and pepper, to taste
1 (15-ounce) can pinto beans, rinsed
1 (15-ounce) can black beans, rinsed
1 bell pepper, seeded and roughly chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
Handful chopped cilantro leaves
1/4 cup oil, or more as needed
1 lime, quartered (optional)
1/2 to 1 jalapeño, seeded and chopped (optional)
Any combination of corn chips, tortillas, sour cream, avocado and cheese (such as Cheddar, crumbled feta or queso blanco), for serving

Instructions:

Place the tomatoes, onion, garlic, vinegar and 1 teaspoon salt in a bowl and toss to combine. Leave to marinate for 5 to 10 minutes. Using your hands, squeeze the tomatoes to crush them roughly, extracting juice and softening them.
Next, add both types of beans, the bell pepper, cumin, paprika, oregano, jalapeño, cilantro and 1/4 cup olive oil; toss to combine. Taste and season with salt and pepper and more oil, if you like.
Divide the salad among four serving bowls. Serve with lime wedges on the side, and top with desired toppings.

Source: cooking.nytimes.com

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