TWO BEAN SALAD (aka black and white bean salad, for four to six)

one 15 ounce can black beans, rinsed and drained

one 15 ounce can Great Northern beans, rinsed and drained

2 carrots, grated

1 small green bell pepper, chopped

¼ cup finely chopped red onion

2 garlic cloves, minced

grated zest and juice of 1 lime

¼ cup extra virgin olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

 

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1.Put the black beans, Great Northern beans, carrots, bell pepper, onion, garlic, lime zest and juice, olive oil, salt and pepper in a large bowl. Toss well to combine. Let the mixture stand for 1 hour before serving.

 

from Martha Hall Foose, A Southerly Course