Black and White Bean Salad
The Black and White Store down on the far west end of Main Street in Yazoo City opened the doors to its two-tone storefront in 1938. It stocks general merchandise and department-store goods; everyone in town shops there for fabrics and patterns, back-to-school clothes, new shoes, and footlockers for summer camp. Whenever I hear the words “black and white” I think of their big neon sign. Mr. Chisholm, the longtime manager, says at first the store was White’s Store, with an aptly painted front; and when it expanded into the building next door that had been burned and the bricks charred black, it became the Black and White Store. I was writing out a grocery list at home the other day and when I looked at the list at the store I had absentmindedly written “Black and White Store Beans” underneath “carrots.” This salad ensued.
If it is summer and colorful bell peppers are cheap, add one in. If it’s winter and they are $2.89 each, skip it.
Recipe information
Yield
serves 6
Ingredients
Preparation
Put the black beans, Great Northern beans, carrots, bell pepper, onion, garlic, lime zest and juice, olive oil, salt, and pepper in a large bowl. Toss well to combine. Let the mixture stand for 1 hour before serving.
