What I'm calling this salad is a little bit of a double entendre...
I first had a rendition of it last 4th of July at Michelle's family's lakeside shindig. It's an "everyone's welcome" type of party and it's always full of aunts, uncles, cousins, as well as childhood friends, family friends, and coworkers. And there's music, grilling, boozing, cornhole, boating, bonfires, fireworks, and good company—what more in life, let alone on the 4th of July, is there? Thanks, Shell, for letting me barge my way in more than once :)
One of their friends made this vinegar and cumin based bean salad that I couldn't get enough of; so for my own version of it, I knew it had to be called 4th of July bean salad, in reference to that day, as well as the fact that it's made up of four different kinds of beans. It's briny, herbal, and earthy from the loads of cumin in it. It's so tasty eaten on its own or scooped up with tortilla chips.
4th of July Bean Salad
15 oz can pinto beans, rinsed and drained
15 oz can black eyed peas, rinsed and drained
15 oz can black beans, rinsed and drained
15 oz can dark red kidney beans, rinsed and drained
1 cup sweet corn (fresh, or frozen and defrosted)
Heaping ½ cup chopped parsley
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
2 tsp or so cumin, divided (after flavors have melded in the fridge for a while, taste for seasoning)
½ tsp salt, plus more to taste
Freshly cracked black pepper
Tortilla chips, if you'd like to serve it as more of a dip (it can really go either way)
Combine beans, corn, and parsley in a large bowl. In a separate small bowl, whisk together olive oil, vinegar, 1 tsp cumin, salt and pepper. Pour dressing over beans and fold to combine. Sprinkle with remaining 1 tsp cumin. Cover and place in the fridge for at least a couple of hours while flavors meld. Pull from fridge at least a half hour before serving to bring it closer to room temperature and let the dressing reconstitute. Taste for seasoning and stir in additional salt or cumin if needed.