Three-Bean And Corn Salad With Cider Vinaigrette

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Three-Bean And Corn Salad With Cider Vinaigrette

 

1/2 cup dried red beans, such as kidney

1/2 cup dried cannellini or Great Northern beans

1/2 cup dried black beans

1 cup corn kernels, cut from about 2 ears

3 green onions, chopped

1 whole red bell pepper or 1/2 each red

bell pepper and green bell pepper, seeded, chopped

1/3 cup canola or safflower oil

1/4 cup tomato salsa

2 to 3 tablespoons cider vinegar

2 garlic cloves, minced

1/2 teaspoon ground cumin

salt to taste

freshly ground black pepper to taste

1/2 cup chopped fresh cilantro

 

Pick over each variety of bean and discard any misshapen beans and stones. Rinse

each variety separately and drain. Place in separate bowls, add plenty of water

to cover and let stand for 3 hours.

Drain and place each variety in a saucepan with water to cover by 2 inches.

Bring to a boil over high heat, reduce the heat to low and simmer, uncovered,

until tender, about 45 minutes for red beans, about 50 minutes for cannellini or

Great Northern, and about 60 minutes for black beans. The cooking times will

depend on the type and age of the beans. Drain, rinse and let cool.

Meanwhile, bring a small saucepan two-thirds full of water to a boil over high

heat. Add the corn kernels and blanch for about 2 minutes. Drain, rinse with

cold running water to halt the cooking and drain again.

In a bowl, combine all the beans with the corn, green onions and bell pepper.

Mix well.

In a small bowl, whisk together the oil, salsa, vinegar, to taste, garlic and

cumin. Season with salt and pepper. Pour over the bean mixture and stir to mix.

Let stand for at least 30 minutes or for up to 2 hours to allow the flavors to

blend.

Just before serving, garnish with the cilantro. serves 6 to 8.

 

 

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