"I run my own salon, and I’m an instructor at a cooking school," writes Sandy Ercolano of Ridgewood, New Jersey. "It seems that I’m always in the kitchen. At home I cook meals and come up with recipes for my classes. My son Andrew appears to have inherited my culinary interest. He likes to lend a hand with the cooking, especially with desserts. Unfortunately, he’s not as interested in helping with the cleanup."
Recipe information
Yield
Makes 8 servings
Ingredients
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 15 1/2-ounce can Great Northern beans, rinsed, drained
1 15 1/2-ounce can black beans, rinsed, drained
3 celery stalks, chopped
2 cups frozen corn kernels, thawed
1 medium-size red bell pepper, chopped
1 cup chopped red onion
1/3 cup chopped fresh cilantro
2 small jalapeño chilies, seeded, chopped
Preparation
Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.
