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.
Ingredients
2 tablespoons lemon juice
1 onion, diced
1 red bell pepper, chopped
2 teaspoons ground cumin
2 (15 ounce) cans black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
1 tablespoon canola oil
2 Granny Smith apples, unpeeled, cored, and chopped
