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1# dry beans, such as the Indian Yellow Woman w/ chipolte from Windrose Farm. Start the beans on a low simmer in enough cold water to cover and check frequently to make sure water doesn't evaporate. Slow cooking keeps the beans from falling apart and also allows the chipolte pepper to fully release it's flavor.
Saute vegetables listed below in a saute pan until asparagus in tender but not over cooked.
Transfer to mixing bowl. Add cooked beans then add;
3-6 tomatoes, depending on size, small dice
1 bunch of mizuna, chopped (or other fresh lettuce type green)
Toss beans and vegetables with dressing and put in serving bowl. This salad is great topped with dollops of goat cheese.
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