Cumin-Scented Summer Bean Salad with New Garlic and Mint

This healthy salad can often be found in Lynne's refrigerator. It's just right for a light lunch or a side with summer's grilled fare.

Copyright 2008 by Lynne Rossetto Kasper

Serves 4 to 6 as a main dish

If cooking dried heirloom beans like Jacob's Cattle beans, or Calypso's is possible, do it, but for hot weather I open cans of organic black beans to do this salad. The young garlic called for here is garlic that still has very moist skin and cloves that are barely separated.

• Juice of a whole large lemon, or more to taste
• 1 whole small head very young garlic, sliced into thin strips (2 large mature garlic cloves, minced, can be substituted)
• 1 teaspoon coarse salt
• 1/2 teaspoon fresh ground black pepper
• 1-1/2 teaspoons ground cumin (toast for 2 minutes in a dry skillet)
• 2 15-ounce cans black beans or pinto beans, rinsed and drained
• 1/4 cup good tasting extra-virgin olive oil, or to taste
• 1/4 tight-packed cup flat-leafed parsley, coarsely chopped
• 1/2 tight packed cup of fresh spearmint leaves, coarsely chopped

1. In a large bowl combine the lemon juice, garlic, salt, pepper and cumin. Let stand for 15 minutes. Toss in the beans with the olive oil. Let stand for an hour at room temperature, or refrigerate for up to a day.

2. To serve, bring the beans to room temperature. Taste for lemon, salt and pepper. Then fold in the fresh herbs. Serve cool, but not cold.

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