Red, White And Black Bean Salad

• Dried bean version:
• 1 cup dried kidney beans
• 1 cup dried navy beans
• 1 cup dried black or soy beans
• Quick version:
• 2 cans organic black/soy beans
• 2 cans navy/white beans
• 2 cans kidney beans
• Both:
• 1+ cup diced shallots
• 1+ cup chopped red pepper
• 1+ cup cooked corn (fresh is best but frozen can be used)
• 1/2 cup coarsely chopped cilantro
• 1/2 cup coarsely chopped Italian parsley
• Cumin Vinaigrette
• Cumin Vinaigrette:
• 1/3 cup cider vinegar
• 2 T Dijon mustard
• 2T ground cumin
• 1 T garlic crushed or finely minced
• 1 t black pepper
• 1/2 t kosher salt
• 1 1/2 cup good extra virgin olive oil
• Yields 2 cups

1. Long version:
2. Soak beans overnight in cold water. Drain and cook in cold water until tender but not mushy.
3. Quick version:
4. Drain and rinse canned beans
5. Place beans in large bowl and add remaining 5 ingredients.
6. Chill.
7. Make vinaigrette in blender, processor or just a airtight jar.
8. Add as much vinaigrette, to bean mixture as suits your taste. Keep in mind the beans will absorb quite a bit of the flavors and sauce over time.
9. Toss together well and chill until needed. Can be made ahead but recommend that salad be consumed in two days. Add to fajitas or tacos.
10. Leftover vinaigrette is wonderful on leaf salads, pork or chicken.
11. Pairs well with a semi-dry Riesling or dry Chenin Blanc. Depends on your main, of course.

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Taken from www.epicurious.com/recipes/member/views/red-white-and-black-bean-salad-1242046 (may not work)