Ask the Splendid Table recipes, Aug. 7, 2008

CUMIN-SCENTED SUMMER BEAN SALAD WITH NEW GARLIC AND MINT

Serves 4 to 6 as a main dish.

Note: If cooking dried heirloom beans such as Jacob's Cattle Beans or Calypsos is possible, do it, but in hot weather, I open cans of organic black beans for this salad. The young garlic called for is garlic that still has very moist skin and cloves that are barely separated.

• Juice of 1 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 tsp. coarse salt

• 1/2 tsp. freshly ground black pepper

• 11/2 tsp. ground cumin (toast for 2 minutes in a dry skillet)

• 2 (15-oz.) cans black beans or pinto beans, rinsed and drained

• 1/4 c. good-tasting extra-virgin olive oil, or to taste

• 1/4 c. tightly packed flat-leafed parsley, coarsely chopped

• 1/2 c. tightly packed fresh spearmint leaves, coarsely chopped

Directions

In a large bowl, combine the lemon juice, garlic, salt, pepper and toasted 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.

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.

Nutrition information per serving of 6:

Calories227Fat10 gSodium640 mg

Carbohydrates28 gSaturated fat1 gCalcium96 mg

Protein9 gCholesterol0 mgDietary fiber11 g

Diabetic exchanges per serving: 2 bread/starch, 2 fat.