Black Bean and Granny Smith Apple Salad

1 tablespoon canola oil

1 onion, diced

1 red bell pepper, chopped

2 teaspoons ground cumin

½ teaspoon salt

⅛ teaspoon cayenne pepper

2 (15 ounce) cans black beans, rinsed and drained

2 Granny Smith apples, unpeeled, cored, and chopped

2 tablespoons lemon juice

2 tablespoons chopped fresh cilantro

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.