Talley's Green Grocery: Black and Red Bean Salad

Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, June 6, 2007

Black and Red Bean Salad

Jyoti's Tasty Tip:

This is one of our best selling salads in our 16th years of operation. There are two requirements that I request from our cooks if they want to make salad for our salad case: the ease of preparation and the taste.
Somehow these two requirements were met and our customers absolutely like it . Finally here's the recipe that you've been asking for so many years. Enjoy it!

Remember, it's all about the taste! Chef Jyoti Click image to enlarge

Makes 6 servings

Ingredients:

1/4 cup extra virgin olive oil
1/4 cup organic white or red wine vinegar
2 teaspoons cumin powder
2 teaspoons coriander powder
1/2 teaspoon chili flakes
1 teaspoon mustard powder
2 cups organic black beans, cooked
2 cups organic red beans, cooked
1 small organic red onion, diced fine
3 cloves garlic, minced
2 tablespoons pimientos, diced small
1/2 cup organic frozen corn, thawed
1/2 cup organic cilantro, chopped
1 teaspoon sea salt and black pepper or to taste

Directions:

In a small bowl, whisk olive oil, wine vinegar, cumin, coriander, chili flakes, mustard, sea salt and black pepper. Set aside.
In a separate bowl, combine black beans, red beans, garlic, pimentos, corn, and cilantro. Drizzle the cumin vinaigrette from step 1.
Taste and adjust seasonings.
Chill before serving.

Original Talley's recipe by Chef Jyoti Friedland