San Joaquin bean and corn salad
Instructions:
- 1½ cups dry black beans
- 1½ cups dry red beans
- 10 ounces (285 g) corn kernels, fresh or frozen
- 3 ounces (85 g) (half of a medium) green bell pepper, coarsely chopped
- 3 ounces (85 g) (half of a medium) red bell pepper, coarsely chopped
- 4 ounces (110 g) celery (2 ribs), sliced
- 4 ounces (110 g ) red onion, thinly sliced
- Dressing
- 1 tablespoon cumin
- ½ cup olive oil (or blend of vegetable and olive oil)
- 6 tablespoons wine vinegar (red or white)
- 1¼ teaspoons salt
- 2 cloves garlic, finely minced
- 2 teaspoons red pepper flakes
- ¼ cup fresh cilantro, coarsely chopped
- Wash and cook the two types of beans separately, each in 4 cups of water and 2 teaspoons salt until tender but still slightly chewy, about 50 to 60 minutes if unsoaked, about 30 to 40 minutes if presoaked. Drain and cool in running cold water for a few minutes. Drain again, shake all excess water off..
- Mix beans in a large bowl with corn, bell peppers, celery and red onion.
- Toast cumin in a small heavy frying pan over high heat for a few minutes until just begins to smoke. Remove from heat and crush in mortar or grind in spice grinder.
- Mix oil, vinegar and salt and stir until the salt is dissolved. Add garlic, red pepper flakes, cumin and cilantro and blend to a uniform mix.
- Pour dressing over the beans and vegetables, mix well and let stand several hours or overnight in the refrigerator. Let salad warm to room temperature before serving.
- Makes 4 pounds (1800 g) of salad, serves 8 to 12. Keeps well in the refrigerator for 5 to 6 days.