No-Cook Salad, A Perfect Summertime Meal

• For the salad
• 1 (15 oz) can pinto beans, well rinsed and drained
• 1 cup marinated small white button mushrooms, drained
• 1/2 to 3/4 cup Korean Carrot Salad
• 1 (8 oz) can sliced water chestnuts, drained
• 1/2 pound Canadian bacon, sliced and then chopped in 1-inch lengthwise, 1/4-inche thick pieces
• 3 whole scallions, thinly sliced on a bias
• Freshly ground black pepper to taste
• Half bunch cilantro or parsley, leaves and stems, finely chopped
• 1/3 cup Best Food or Hellman's mayonnaise + 2 teaspoons of each, lemon zest, juice, finely grated ginger, honey and crushed coriander seeds, whisked together
• For the marinated Mushrooms and Korean Carrot salad
• 12 ounces small white button mushrooms
• 3 tablespoons freshly squeezed lemon juice, (1 large lemon)
• 3 tablespoons fresh thyme leaves
• 2 tablespoons white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• For the Korean Carrot salad:
• 1 pound of fresh (preferably long) carrots, shredded on a mandolin into thin strands
• 2 garlic cloves, minced
• 1 large shallot diced
• 1/4 cup sunflower or canola oil
• 1 tablespoon whole coriander seeds, crushed
• 1/2 teaspoon or more to your taste cayenne pepper
• 3 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 teaspoon kosher salt
• 2-3 teaspoons fresh ginger, finely grated

1. To marinate mushrooms: Using a damp towel, gently wipe dirt from mushrooms. Place mushrooms in a medium bowl, and add the remaining ingredients. Toss to combine. Set mushrooms aside at room temperature, stirring occasionally, to marinate, at least 20 minutes or up to 4 hours. Serve at room temperature.
2. To make Korean Carrot Salad: Place the shredded carrots into a mixing bowl. Saute the shallot in oil until the soft and translucent. Add coriander seeds and cayenne pepper toward the end of the cooking time. When the shallot is done, immediately add it and any leftover oil to the carrots; toss. rnIn a small bowl, mix vinegar, ginger, garlic, honey, and salt. Add dressing to the salad, and mix well. Refrigerate overnight.
3. To assemble the salad: Toss to combine all salad ingredients, (except the mayonnaise sauce), in a large mixing bowl; then mix-in the sauce, taste and add what ever is needed. Your salad is ready to eat and enjoy!

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Taken from food52.com/recipes/18328-no-cook-salad-a-perfect-summertime-meal (may not work)