The Black and White Store down on the far west end of Main Street in Yazoo City opened the doors to its two-tone storefront in 1938. It stocks general merchandise and department-store goods; everyone in town shops there for fabrics and patterns, back-to-school clothes, new shoes, and footlockers for summer camp. Whenever I hear the words “black and white” I think of their big neon sign. Mr. Chisholm, the longtime manager, says at first the store was White’s Store, with an aptly painted front; and when it expanded into the building next door that had been burned and the bricks charred black, it became the Black and White Store. I was writing out a grocery list at home the other day and when I looked at the list at the store I had absentmindedly written “Black and White Store Beans” underneath “carrots.” This salad ensued.

Ingredients

　　1 (15-ounce) can black beans, rinsed and drained

　　1 (15-ounce) can Great Northern beans, rinsed and drained

　　2 carrots, grated

　　1 small green bell pepper, chopped

　　1/4 cup finely chopped red onion

　　2 garlic cloves, minced

　　Grated zest and juice of 1 lime

　　1/4 cup extra-virgin olive oil

　　1 teaspoon salt

　　1 teaspoon freshly ground black pepper

　　Put the black beans, Great Northern beans, carrots, bell pepper, onion, garlic, lime zest and juice, olive oil, salt, and pepper in a large bowl. Toss well to combine. Let the mixture stand for 1 hour before serving.

　　Cooks' Note

　　If it is summer and colorful bell peppers are cheap, add one in. If it’s winter and they are $2.89 each, skip it.

　　A Southerly Course