We like to mix things up a little round here. So I took a salad, added some grated cheese, sour cream and freshly made corn tortillas. Yum. Although perhaps serving beans for both lunch and dinner was overkill. Maybe we should stay out of the public arena for awhile.

Southwestern Black Bean Salad
from Tossed, Jane Lawson
3/4 cup dried black beans
3/4 cup dried cannellini beans
1 small red onion, diced
1 small red capsicum, diced
1 can corn kernels, drained
small bunch chopped coriander
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon French mustard
2 tablespoons red wine vinegar
3 tablespoons olive oil

  1. Soak black beans and cannellini beans in separate bowls overnight.
  2. Drain and simmer in separate saucepand for about 30 minutes until just tender. Drain and cool.
  3. Combine beans, onion, cpsicum,, corn and coriander in a bowl.
  4. Combine all dressing ingredients and pour over salad.