1 author: Food for Life, Neil Barnard, MD
2 directions: 'Sort through the beans to remove any debris, then wash and place them
3 in a large pan or bowl with about 6 C. water. Soak overnight. Pour off soaking
4 water and place in a kettle with the 3½ C. of fresh water. Bring to a simmer,
5 and cook until the beans are just tender, about 45 min. to 1 hour. (Although
6 the beans should be thoroughly cooked, in this case they should not be overcooked.) Drain
7 and cool the cooked beans. If you are using canned beans, simply drain and rinse
8 them and proceed from here.
11 When the beans are cool, combine them with the corn, tomatoes, bell peppers, red
12 onion and cilantro. Whisk together the dressing ingredients and pour over the
13 salad. Toss gently to mix.'
21 name: dry black beans or 3-15 oz. cans black beans
35 name: frozen corn, thawed
49 name: green pepper, diced
56 name: red or yellow pepper, diced
63 name: chopped red onion
70 name: chopped cilantro
77 name: seasoned rice vinegar
84 name: apple cider vinegar or distilled vinegar
91 name: or lemon, juiced
112 name: ground coriander
119 name: crushed red pepper, or a pinch of cayenne