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

• 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

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