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As the winter goes on, the more I crave spicy food. I am adding various forms of dried and fresh hot peppers to just about everything I'm eating these days, and am inspired by the fresh - and often sweat inducing - flavors of ethnic cuisines. This salad was inspired by South American cuisine, combining black beans, lime juice, green olives, pepitas, and chile powder. It is so easy to make; if you can use a can opener, you can make this salad. Prepare the Tuna & Black Bean Salad and Chile-Toasted Pepitas to eat with romaine, as suggested here, or make them seperately to eat however you'd like. These recipes are super versatile!