Here’s my miracle, expandable or shrinkable recipe for a cold black and white bean salad. Should be made the day before and aged a little. Travels well and low-risk for salmonella or ptomaine.
Black and White Bean Salad (Yield: 8–10 servings)
2 cans drained black beans (you can be pure and start with dried beans)
2 cans drained small white beans ( ditto)
1 can drained corn (or cook fresh corn and scrape, scrape, scrape)
1 C chopped red onion
1 C chopped red pepper
¼ C chopped cilantro
2 C. Cumin Vinaigrette (I use 1½) Use whisk for all mixing. Add EVOO last.
¼ C cider vinegar and ¼ C fresh lime juice
1 T dijon mustard
1 t freshly minced garic
1½ C EVOO, cumin and curry to taste
Salt and pepper to taste. (Kosher and ground).