• 1 cup black coco beans soaked & rinsed
• 3 cups water
• 1 tablespoon stone ground mustard
• 2 tablespoons lime juice (or lemon)
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1/4 cup extra virgin olive oil
• 3 or 4 red radishes, diced small
• 3 or 4 green onions, minced
• 1/4 cup minced cilantro (or parsley)
Put soaked and rinsed beans and water in a pot and bring to a boil over high heat. Turn heat to low, and cook until the beans are tender but still hold their shape (less time than cooking beans for soup).
Fresh dried beans will be done in less time, so begin testing them after 30 minutes until they’re done.
Whisk together the mustard, lime juice, cider vinegar, and salt, then slowly add the olive oil, whisking continuously. Drain the cooked beans well, dump them in a bowl, and pour the marinade over while the beans are still warm so they’ll absorb more flavor as they cool. When beans have cooled to room temperature, add the vegetables and herbs and toss.
Like many bean dishes, this salad is best if you let it rest a few hours for the flavors to mature.
Submitted by Eleanor; adapted from the website of cedar circle organic farm in vermont.