Cantina Bean & Pepper Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This tasty salad consists of three types of beans and three peppers. The original recipe, an adaptation of a recipe from Sunset Magazine's book, Cantina , called for each of the three types beans to be cooked separately, starting with a 1/2 cup of each of the dry beans. It's a healthier version, if you have the time to do the prep work. Ingredients:
1 (15 ounce) can black beans |
1 (15 ounce) can kidney beans |
1 (15 ounce) can pinto beans |
1 yellow bell pepper, diced |
1 red bell pepper, diced |
1 poblano chile, diced |
1 small red onion, finely diced |
1/4 cup red wine vinegar |
1 chipotle chile |
2/3 cup olive oil |
Directions:
1. Mix the salad ingredients together in a two quart bowl.
2. Mix the dressing ingredients together in a blender.
3. Add the dressing to the salad, and mix.
4. Serve with rolls, or serve as a side dish.
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