Southwestern Bean Salad - cooking recipe

Ingredients

4 oz. dried black turtle beans
4 oz. dried white navy beans
1/2 c. chopped red onions
1/2 c. chopped Vidalia onions
1/2 c. cooked corn kernels
1/8 c. cilantro, chopped
3/4 c. cumin
vinaigrette

Preparation

Rinse and pick through beans.
Place them in separate bowls and soak overnight in enough cold water to cover.
Drain beans and place in separate saucepans. Cover with water and bring to a boil. Reduce heat and simmer until tender, about 1 hour. Drain beans and rinse with cold water.
Pat dry.
Place beans in a large bowl. Add the remaining ingredients. Toss gently to mix. Cover and refrigerate for at least 1 hour before serving. Great with ribs, grilled pork chops or chicken.
Makes 4 servings.