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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I run my own salon, and I’m an instructor at a cooking school, writes Sandy Ercolano of Ridgewood, New Jersey. It seems that I’m always in the kitchen. At home I cook meals and come up with recipes for my classes. My son Andrew appears to have inherited my culinary interest. He likes to lend a hand with the cooking, especially with desserts. Unfortunately, he’s not as interested in helping with the cleanup. Ingredients:
1/3 cup olive oil |
2 tablespoons balsamic vinegar |
1 teaspoon ground cumin |
1 15 1/2-ounce can great northern beans, rinsed, drained |
1 15 1/2-ounce can black beans, rinsed, drained |
3 celery stalks, chopped |
2 cups frozen corn kernels, thawed |
1 medium-size red bell pepper, chopped |
1 cup chopped red onion |
1/3 cup chopped fresh cilantro |
2 small jalapeño chilies, seeded, chopped |
Directions:
1. Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.
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