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Mexican bean salad

Mexican bean salad




Cooking time


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


  1. 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.
  2. Add remaining ingredients. Mix well.
  3. Correct seasoning and serve. 

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