Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR THE SPICY CUMIN VINAIGRETTE***
   2      tablespoons   fresh lime juice -- about 1 medium lime
   2      tablespoons   red wine vinegar
   2      teaspoons     cumin seed -- toasted and ground
                        (or 1 teaspoon ground cumin)
   1      teaspoon      dried red pepper flakes
   1      tablespoon    fresh cilantro -- roughly chopped
     1/2  teaspoon      honey
   1      tablespoon    Dijon mustard
     1/2  cup           olive oil
                        salt and freshly ground pepper -- to taste
                        ***FOR THE SALAD***
     2/3  cup           dried navy beans -- soaked overnight
                        (or a 15-ounce can of beans)
   1      head          romaine lettuce -- cut into 1/2"
                        -- strips
   2                    ripe tomato -- cored and sliced
     1/2  cup           loosely packed fresh basil leaves
   4      ounces        goat cheese

Preparation:

In a small bowl, combine all the dressing ingredients and whisk together well. Drain the dried beans, and place them in a small saucepan with enough cold salted water to cover by about 3 inches. Bring to a boil over high heat, then reduce the heat to a low simmer until the beans are tender but not mushy, 1 1/2 to 2 hours. Drain, rise with cold water, and allow to cool to room temperature. (If using canned beans, drain and rinse well). In a large bowl, combine the lettuce, beans, tomatoes, and basil. Stir the dressing well, add just enough to moisten the ingredients (you will have some dressing left over), and toss to coat. Crumble the goat cheese over the top and serve.