Southwestern Bean Salad

Author:Inspired by Vegetarian Cooking, pg. 175
Yield:4-6 servings
Category:Main Courses


15 oz. can black beans
15 oz. cannellini beans, canned
1/2 medium red onion
red pepper, diced
1 clove garlic
1/2 tsp. ground cumin
1/2 tsp. mustard
2 tbsp. balsamic
1/4 cups olive oil
-3-- tbsp. chopped cilantro


  1. Chop onions and red pepper. Place in a bowl and add the beans, corn and cilantro. Stir until well combined.
  2. Combine the garlic, mustard, cumin, vinegar and whisk in the oil. Pour over bean mixture.
  3. Make up to a day ahead.