Instructions: Drain beans and put in a large pot with cold water to cover.

Simmer until beans are tender (about
45 minutes to 1 hour: f the beans are old they will take longer.)

Drain and let cool.

Cook corn in salted simmering water for 3 minutes.

Drain and let cool.

Cook shrimp in salted simmering water
for 2 minutes or until they turn bright pink.

Drain and let cool.

For the dressing:
crush cumin seeds in a mortar.

Whisk with remaining dressing ingredients until well blended.

In a large bowl toss beans corn bell pepper scallions and half of coriander leaves with two thirds of dressing. In a medium bowl toss shrimp with remaining dressing.

Arrange shrimp over bean mixture and sprinkle with remaining coriander leaves.

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