Cook’s Notes: For a Southwestern variation on these beans, see the Black Bean and Corn Salad recipe, which can also double as salsa. For a quick lunch, add 1/3 c of the beans to a tossed salad, or fill whole-wheat pitas with the bean mixture and top with feta cheese.
15 ounce can black beans, rinsed and drained
15 ounce can Great Northern beans (or white kidney beans), rinsed and drained
4 scallions, chopped (both green and white parts)
1 cucumber, peeled, seeded, and chopped
1 red bell pepper, seeded and diced (1/4-inch pieces)
Dressing: Makes 1/2 cup
1/4 cup (2 oz) olive oil
3 T (1.5 oz) lemon juice
1.5 tsp red wine vinegar
1 tsp sugar
1/2 tsp minced garlic
1/2 tsp dried oregano
1/4 tsp salt
1/8 tsp fresh ground black pepper
In a salad bowl, combine beans, scallions, cucumber, and red bell pepper.
Combine dressing ingredients in a small container with a tight lid and shake until well mixed. Pour dressing over the salad, and stir to coat with dressing.
Source: Modified and combined several bean salad recipes on the allrecipes site, most notably one by Kay Ogden. The dressing recipe proportions come from The America’s Test Kitchen Family Cookbook, 2005 ringbound edition.