1

Gather ingredients.

2

European Soldier Beans are a beautiful heirloom bean. You can substitute with another heirloom bean like Anasazi or Mayacoba. For a faster recipe, use your favorite canned bean, like Pinto or Red Kidney.

3

To cook the beans: Cover the beans with a few inches of water. Soak for at least 6 hours.

4

After soaking, the beans will double to triple in size.

5

Drain and rinse the soaked beans.

6

Place the beans in a small pot and cover with a couple inches of water. Cover, bring to a boil, then reduce to a simmer. Simmer until the beans are tender, about 60 minutes.

7

To make the Salad: Preheat a medium saute pan over medium heat.

8

Seed and dice the bell peppers.

9

Add the diced peppers, paprika, cumin, and dash of black pepper to the hot saute pan.

10

Saute, stirring often, for about 5-7 minutes, until the peppers are soft and the spices are aromatic.

11

Add the corn and cook just for another 2 minutes.

12

Chop the cilantro.

13

When the beans are tender, drain. In a large bowl, combine the cooked beans, bell pepper mixture, and cilantro. Toss well to combine. Taste to adjust seasoning.

14

Serve warm at room temperature. Chef's Tip: If using a different color bean, use differently-colored bell peppers to make an enticing, beautiful dish.