Tribeca Grill's Summer Bean Salad
2 cups Great Northern or Navy Beans
2 cups dry Black Beans
2 cups dry Red Kidney beans
2 cups dry Pinto Beans
1 large red onion -- diced
2 bell peppers -- diced
1 bunch cilantro -- cleaned & chopped
1 pint olive oil
1/4 cup balsamic vinegar
1/4 cup fresh lime juice
salt and freshly ground black pepper -- to taste
cayenne pepper -- to taste
Soak each variety of beans separately overnight. Drain and rinse the
beans. Put each variety of beans in separate pots and cover by at least
inches of water. Cook each variety separately for 10-15 minutes until
soft, drain, then let cool.
Mix all the beans together, except the black beans. Add the black beans
just before serving, otherwise they may bleed and make all others black.
Add onions and peppers, olive oil, balsamic vinegar and lime juice.
with pepper, salt, and cayenne pepper to taste. Add the chopped cilantro
and the black beans right before serving. Toss.