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