Colorful Black Bean Salad

30 ounces black beans, rinsed and drained (2 cans or equalivent cooked dried beans)
1 pint cherry tomatoes, quartered
1 medium yellow bell pepper, julienned
1 medium red bell pepper, julienned
4 green onions, chopped
3 tablespoons fresh parsley

Dressing:
3 TBS lemon juice
3 TBS olive oil
1 clove garlic, minced
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper

In a salad bowl, combine the beans, tomatoes, peppers, onions, and cilantro.

In a jar with a tight-fitting lid, combine dressing ingredients; shake well.

Drizzle dressing over vegetables and toss to coat.

Chill until serving.