Mayocoba Bean and Grilled Vegetable Salad with Citrus Dressing

When I was scouring the county last month for authentic achiote powder for my Cuban Christmas, I came across these unusual Mayocoba beans. 

Turns out, they’re not all that unusual in the Peruvian culture, but they sure were new to me. Making beans at home could not be easier: cheap, healthy, tasty and so versatile. Plus they freeze like a dream.

Rinse the beans. Bring them to a rapid boil in lots of unsalted water. Boil for two minutes. Remove from heat and cover. Allow to sit for 1 hour. Drain, rinse, cover with more water and simmer until tender – maybe 2 hours. That’s it! This method is pretty much the same for all types of dried beans.

As far as this Citrus Dressing goes, you MUST trek to your nearest Trader Joe’s and purchase a dozen bottles of their Orange Muscat Champagne Vinegar! Drizzle it over absolutely everything – from fruit, to vegetables, to avocadoes, to Mexican, to soup, to fish, to chicken, to bean salad. It’s excellent! Order it on line if you don’t have a Trader Joe’s nearby – you won’t be sorry!

Here’s what you need:

Some white beans – I used mayocoba, but you could canned cannelloni beans or even navy beans

Some grilled vegetables – I used onions, green peppers and corn

Some cilantro

Some dressing:

¼ C Trader Joe’s Orange Muscat Champagne Vinegar

2 T olive oil

½ t cumin

½ t coriander

Salt

½ t sugar

Here’s what you do:

Grill the veg. Whisk the dressing. Serve over lettuce or in a tortilla or next to a grilled chicken breast or over rice or in a bowl of broth or on toast for breakfast.