Black and White Bean Salad

• 3/4 cup olive oil
• 1/4 cup white vinegar
• 1 garlic clove, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 cups cooked black beans, still warm, drained
• 2 cups cooked white beans, still warm, drained
• 2 1/2 bell peppers, assorted colors (red, green, yellow) cored, seeded, and diced (about 2 cups)
• 1 medium red onion, diced (about 1 cup)
• 1 to 2 tablespoons jalapeno peppers to taste, seeded and finely minced (see note)
• Leaf lettuce (optional)

1. To prepare the dressing, whisk together in a large bowl the oil, vinegar, garlic, mustard, black pepper, salt, and cumin.
2. Add the beans, bell peppers, onion, and jalapeno peppers.
3. Mix well.
4. Taste and adjust seasoning.
5. Cover and refrigerate until 30 minutes before serving.
6. Serve on lettuce, if desired.

olive oil, white vinegar, garlic, mustard, freshly ground black pepper, salt, ground cumin, black beans, white beans, bell peppers, red onion, jalapeno peppers

Taken from www.cookstr.com/recipes/black-and-white-bean-salad (may not work)