Sweet and Spicy Bean Medley

The complimenting textures and flavors of this colorful summer salad make the dish a satisfying main course or snack. It’s best to prepare ahead and toss for flavors to marry. You may refrigerate the salad for up to 3 days (though colors will fade), but bring toward room temperature before serving ever so slightly chilled with corn tortillas or crusty bread alongside.

yield: 4-6 servings  |  prep time: 25 minutes  |  resting time: 15 minutes

---

ingredients

• 1 cup cut green beans

• 2 small cucumbers, peeled, seeded and sliced

• 1 ½ cups cooked black beans

• 1 stalk celery, peeled and diced

• 1/3 cup cherry tomatoes, halved

• 1 ear corn, cooked and cut from cob

• 2 tablespoons fresh lime juice

• 2 cloves garlic, minced

• 2 teaspoons agave

• 1 teaspoon ground cumin

• ½ teaspoon dried oregano

• 1 tablespoon chili powder

• 4 tablespoons olive oil

• Salt to taste

directions

1. Steam the green beans over rapidly boiling water until just tender, 6-8 minutes.

2. Immediately transfer to a strainer and rinse under very cold water to stop the cooking and stabilize the bright green color. Pat dry and transfer to a large mixing bowl.

3. Put the sliced cucumbers in the strainer and sprinkle with salt. Allow them to rest for 10 minutes while preparing the rest of the salad. (This removes any bitterness).

4. Add the black beans, celery, cherry tomatoes and corn to the mixing bowl along with green beans.

5. In a small mixing bowl, whisk together the lime juice and remaining ingredients.

6. Pat the cucumbers dry (do not rinse) and add them to the salad then pour the lime dressing over and mix well.

7. Allow salad to rest for 15 minutes, tossing occasionally, or cover and refrigerate until ready to serve.