Colorful Black Bean, Red Onion Cilantro and Lime Pepper Salad

This salad will keep for a day or two in the refrigerator,
although it's best when the cilantro is still crisp.
I give this bean salad a very enthusiastic thumbs up.

Ingredients:
1 can black beans, rinsed well and drained
1 red pepper, chopped
1 yellow pepper, chopped
1/2 red onion, chopped
1 bunch cilantro, chopped

Dressing:
2 T lime juice (fresh lime juice recommended)
2 T extra virgin olive oil
1/4 tsp. ground Chipotle pepper (I use Penzeys)
(you could use green Tabasco in place of the Chipotle pepper)
1/2 tsp. mild chile powder (New Mexico chile powder is best)
1/2 tsp. ground cumin
1/2 tsp. onion powder
zest of one lime (optional, but recommended)
salt to taste
fresh ground pepper to taste

Directions:
Put black beans in a colander placed in the sink
and rinse with cold water until no more foam appears.
Let beans drain, preferably 30 minutes or so,
until beans are no longer wet.
Mix dressing ingredients.
Put beans and dressing into a plastic bowl with a snap-on lid,
put lid on, and turn bowl over a few times until the beans
are well coated with the dressing.
Let the beans marinate in the dressing for one hour.
Chop peppers and onion into pieces about 1/2 inch square.
Wash cilantro and dry well then chop coarsely.
In large bowl, gently combine beans, peppers, and onion.
Season to taste with salt and fresh ground pepper.
Stir in cilantro and serve.