1/2 pound dried gigante beans
6 cups water
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
additional salt to taste
1 cup small-diced apple with skin
1 cup frozen corn kernels
1/2 cup small-diced red onion or shallot
1/2 cup seeded, minced jalapeño
Soak the beans in the water and teaspoon salt overnight, 12 hours. Do not drain! Pour it all into a pressure cooker and go for 30 minutes on high heat. Allow to release pressure naturally.
Drain beans and combine with oil, vinegar and mustard. Mix gently until coated. Taste for salt. Refrigerate until cool but not cold (you don’t want the olive oil to solidify) Stir in remaining ingredients and serve.
Will keep a couple days in the fridge but let it warm up a bit before serving.