Black-And-White Bean Salad - cooking recipe

Ingredients

1 c. dry black beans, soaked or 3 c. canned black turtle beans
1 c. chopped red onion
1 c. whole kernel corn, cooked
2 c. Cumin Vinaigrette
1 c. dry navy beans, soaked or 3 c. canned navy beans
1 c. green bell pepper, chopped
1/4 c. cilantro or parsley, chopped

Preparation

Drain the soaked beans and place in separate saucepans.
Cover with water and bring to a boil.
Reduce heat and simmer until tender, 45 to 60 minutes.
Drain beans; rinse under cold water and pat dry.
Combine beans in a large bowl.
Add onion, bell pepper, corn and cilantro (parsley).
Add 2 cups of the Cumin Vinaigrette.
Toss gently to combine.
Cover and refrigerate for at least 1 hour.
Serves 8.