Black Bean Salad (aka Crack Bean Salad)

This has come to be a fave staple for gatherings.... it's super easy and super yummy. Just ask Vickie.

1 block Kraft ex sharp cheddar
½ poblano pepper, roasted in olive oil
1 Lime
1 bunch cilantro
3-5 cloves garlic roasted
2-3 cans black beans, rinsed and drained
Salt and pepper to taste
Cumin (optional and to taste)

Place the poblano pepper and unpeeled garlic cloves in an oven safe bowl- cover with olive oil or veggie oil. Roast about 10-15 minutes, remove from oven and allow to cool.

Chop cilantro and quarter the lime.

Mix the cilantro and black beans, squeeze lime quarters to add juice to bean mixture. Stir in salt and pepper and cumin if you opt to use it.

Cut the poblano peppers into fine bits. Use a garlic press to smash the garlic cloves. Mix in with bean mixture. Shred the block of cheese and mix into bean mixture.

TADA!!! You have black bean salad.