Cold black and white bean salad- make the day before, refrigerate.
Yield: 8–10 servings, but infinitely expandable
2 cans black beans (drained)
2 cans white beans (drained)
1 can corn (drained)
1 chopped red onion
1 chopped red pepper
1 chopped yellow pepper
1/4 cup chopped fresh cilantro
ground pepper
Cumin Vinaigrette to taste- I don’t use it all.
These ingredients may be fiddled w. I added chopped black olives and I think
that tuna would be nice, too..if you want to start w. fresh beans and corn
and cook and drain and scrape, that works, too. I have added some chicken salad , and that was a nice combo also.
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Cumin Vinaigrette
1/4 cup cider vinegar and 1/4 c. fresh lime juice
1 T. Dijon mustard
1 1/2 t ground cumin (I used more)
1 1/2 c. extra virgin olive oil
a sprinkle of kosher salt
1 t ground pepper
Combine vinegar, lime juice, cumin, salt and pepper in a small bowl. Whisk
well. Slowly add olive oil, whisking constantly until smooth..