Black and White Bean Salad with Cumin Vinaigrette

1/3 cup dried black beans, soaked overnight 1/3 cup dried white beans, soaked overnight 2 cups homemade or canned chicken or vegetable stock 2 carrots, peeled and cut in half 2 stalks celery, cut in half 1 medium onion peeled and cut in half Cumin vinaigrette 1/4 cup apple cider vinegar 2 tablespoons olive oil Juice of 1 orange 1 clove garlic, minced 1/2 teaspoon ground cumin Coarse-grained salt and cracked black pepper 1/2 cup fresh corn kernels (about 1ear) 1/2 cup diced roasted red bell pepper 2 tablespoons coarsely chopped cilantro or flat-leaf parsleyPlace beans in separate pots and divide stock, carrots, celery and onion equally between pots. Bring beans to a boil and immediately reduce to a steady simmer. Cook until tender, yet firm and still holding their shape, about 25 minutes. Remove from heat and cool in their cooking liquid. Don?t overcook.For the vinaigrette: While beans are cooking, whisk together vinegar, oil, orange juice, garlic, cumin, salt and pepper. Taste and adjust seasonings. Set aside.When beans have cooled completely, drain and discard carrots, celery and onion. Transfer beans to a large bowl and add corn, red pepper and cilantro or parsley. Pour vinaigrette over salad. Mix well. Serve at room temperature or chilled.Serves four.Nutrition values per serving: 243 calories, 7 g fat (1 g saturated), 33 g carbohydrates, 12 g fiber, 11 g protein, 0 mg cholesterol, 570 mg sodium.?Cooking Thin with Chef Kathleen? by Kathleen Daelemans(2002 Houghton Mifflin, $15)