2 15-oz cans black beans
1 pint strawberries, trimmed
1/4 cup tightly packed watercress leaves
1/4 cup tightly packed cilantro
1 TBSP finely chopped mint
juice and zest of 1 medium lime
2 TBSP olive oil
1 TBSP golden rum
1 TBSP natural cane sugar (evaporated cane juice)
1/2 tsp fine sea or kosher salt
1/2 tsp ground coriander
Drain and rinse beans in a sieve. Set aside to let drain thoroughly.
Chop strawberries into small bite-size pieces and add to a serving bowl. Chop watercress, cilantro, and mint, and add to serving bowl. Add drained beans to serving bowl.
In a small bowl, whisk together all other ingredients. Pour over salad and toss to coat. Adjust salt, if needed. Salad can be served just after mixing, but benefits from resting for half an hour, or up to two hours. Serve with tortilla or pita chips.