rattlesnake bean salad with cilantro vinaigrette

i found this tasty lil salad on my last internet recipe frenzy on the daily green. i made this with great northern beans, since that's what i had on hand, so it's not as pretty as it would be with rattlesnake beans. you could use almost any kind, or black eyed peas. i used canned beans instead of dried, so it took less than five minutes to throw together. cilantrolicious!

if you are using dried beans, you might find this helpful:

15-oz can beans = 1 1/2 cooked beans, drained
1 pound dry beans = 6 cups cooked beans, drained
1 pound dry beans = 2 cups dry beans
1 cup dry beans = 3 cups cooked beans, drained

serves 4.

2 cans (3 c.) rattlesnake beans, drained and rinsed
2 cloves garlic, crushed and peeled
1/2 tsp. sea salt
1 tsp. ground cumin
2 tbsp. extra virgin olive oil
2 tbsp. apple cider vinegar
1/4 cup fresh cilantro, chopped
1/4 cup green onion, chopped
freshly ground black pepper to taste

put everything in a bowl. stir. cover, refrigerate and let the flavors blend. chomp.