Black Bean, Corn, Pepper Salad
1 1/2 cups dried black beans
4 teaspoons salt
1 tablespoon cumin seeds
1 tablespoon Dijon mustard
2 teaspoons ground black pepper
1/2 cup olive oil
2 cups corn kernels, fresh, defrosted or drained canned
24 cherry tomatoes, cut in half
6 scallions, thinly sliced
Cover the beans with water in a saucepan and bring to a boil. Remove from the heat and let stand covered for an hour. Drain the beans and transfer to a large saucepan and add enough fresh water to cover by at least 3 inches and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 30 minutes. Stir in 2 teaspoons of salt and continue cooking until the beans are just tender, 35-45 minutes longer; drain.
In a large bowl, combine the black beans, poblano peppers and corn. Pour the dressing over the salad and toss well. The recipe can be prepared to this point 24 hours ahead. Cover and refrigerate. Let return to room temperature before proceeding. Add the tomatoes and scallions to the salad, toss well and season to taste. Serve at room temperature. For cilantro fans chop the leaves and stir into the salad before serving.