answer:Black and White Bean Salad (Yield: 8–10 servings) (Can be expanded for the multitudes) 2 cans drained black beans (you can be pure and start with dried beans) 2 cans drained small white beans ( ditto) 1 can drained corn (or cook fresh corn and scrape, scrape, scrape) 1 C chopped red onion 1 C chopped red pepper ¼ C chopped cilantro (My new favorite fresh herb. Don’t use dried.) 2 C. Cumin Vinaigrette (I use 1½) Use whisk for all mixing. Add EVOO last. ¼ C cider vinegar and ¼ C fresh lime juice 1 T dijon mustard 1 t freshly minced garlic 1½ C EVOO, cumin and curry to taste Salt and pepper to taste. (Kosher and ground). *************** My latest favorite (easy, also); Curried Vegetable Soup: 3 cups fresh cauliflower florets
1 14 oz. can unsweetened coconut milk
1 14 oz. can or box vegetable or chicken broth
1 T. curry powder
¼ cup chopped fresh cilantro
2 cups frozen baby peas – vegetable mix In Dutch Oven combine cauliflower, coconut milk, broth, curry powder and cilantro. Bring to boil over high heat. Reduce heat to medium-low. Simmer, covered, until cauliflower is tender (about 10 minutes). Stir in frozen vegetable blend. Cook, uncovered, until heated through. May add ¼ teaspoon salt. I sprinkle fresh, grated, unsweetened coconut on top as garnish. May be fiddled with in creative ways.