Cumin Bean Salad

This recipe is from the New Basics Cookbook, which is one of the best cookbooks ever. I haven’t ever made something I don’t like from there. Unfortunately I brought my bean salad to a potluck and forgot to take a picture. Travesty! I’ll make my post short due to lack of imagery, and see if I can add one later.

The dressing is excellent and good on green salads and other dishes as well.

Cumin vinaigrette
¼ cup cider vinegar
½ Tbsp Dijon
¾ tsp cumin
½ tsp minced garlic
Salt and pepper
¾ cups olive oil

Bean salad
1 red onion (or normal onion if you don't have a red one)
A few cloves of garlic
2 cups cooked mixed beans (or 1 can black beans and 1 can white beans)
1 red bell pepper, chopped
2-3 ears corn, husked and de-corned (yes, raw corn is fine and delicious, if you get the right kind!), or 1 cup frozen corn kernels
¼ cup cilantro, chopped
Other veggies: cherry tomatoes, cucumbers, more peppers...

If you don’t like much onion, heat it in oil in the microwave for a short time before mixing it in with everything else. Stir together the dressing ingredients, then add the onion and beans. Marinate for as long as you want/have time for. Before serving, add the pepper, corn, other veggies, and cilantro and toss together.

This keeps pretty well for a while—I had lots extra and brought for office lunch with a few pieces of good bread. You can also keep adding more veggies as the days roll by to make it more into a normal salad.


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