answer:Cold black and white bean salad- make the day before, refrigerate. Yield: 8–10 servings, but infinitely expandable 2 cans black beans (drained) 2 cans white beans (drained) 1 can corn (drained) 1 chopped red onion 1 chopped red pepper 1 chopped yellow pepper 1/4 cup chopped fresh cilantro ground pepper Cumin Vinaigrette to taste- I don’t use it all. These ingredients may be fiddled w. I added chopped black olives and I think that tuna would be nice, too..if you want to start w. fresh beans and corn and cook and drain and scrape, that works, too. I have added some chicken salad , and that was a nice combo also. ———————————— Cumin Vinaigrette 1/4 cup cider vinegar and 1/4 c. fresh lime juice 1 T. Dijon mustard 1 1/2 t ground cumin (I used more) 1 1/2 c. extra virgin olive oil a sprinkle of kosher salt 1 t ground pepper Combine vinegar, lime juice, cumin, salt and pepper in a small bowl. Whisk well. Slowly add olive oil, whisking constantly until smooth..