Mexican bean salad
1/2 tsp (2 ml) Dijon mustard
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) red wine vinegar
1/2 tsp (2 ml) ground cumin
1 clove garlic, chopped
Salt and freshly ground pepper
1 can 14 oz (398 ml) Graves black turtle beans , drained and rinsed
½ red onion, chopped
1 red bell pepper, chopped
1 can 12 oz (341 ml) Graves corn kernels , drained
1/4 cup (60 ml) freshly chopped cilantro
- In a large bowl, dilute mustard with wine vinegar. Add the oil a little at a time while whisking. Add cumin, garlic, salt and pepper.
- Add remaining ingredients. Mix well.
- Correct seasoning and serve.