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Three Beans and Three Peppers Salad

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Source: Casual Cuisines of the World - Cantina

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Active Time:  10 Minutes
Total Time:  3 Hours 40 Minutes
Yield:  Serves 6

Two Mexican pantry staples; beans and peppers; are featured here, with three different varieties of each playing the central roles. Start testing the beans for doneness early, as cooking times vary greatly with age and variety.

RECIPE INGREDIENTS

1/2 cup dried black beans

1/2 cup dried pinto beans

1/2 cup dried red or kidney beans

1 yellow bell pepper

1 red bell pepper

1 fresh poblano chili pepper

1/4 cup red wine vinegar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 canned chipotle chili pepper in vinegar or in adobo sauce, stemmed, seeded and minced (optional)

2/3 cup olive oil

1 red (Spanish) onion, finely diced

Three Beans and Three Peppers Salad Recipe at Cooking.com

DIRECTIONS

Sort through all the beans, keeping them separate, and discard any misshapen beans or stones. Rinse well. Place each bean variety in a separate saucepan and add water to cover generously. Bring each to a boil, reduce the heat to medium-low, cover and simmer until the smallest bean is cooked through and creamy inside, about 1 1/2 hours. Drain all the beans in a colander (they can be mixed at this time) and spread them out on a plate to cool slightly.

Meanwhile, remove the stems, seeds and ribs from the bell peppers and poblano chili. Cut the peppers into 1/4-inch dice, or a size as similar as possible to that of the cooked beans. In a large bowl, whisk together the vinegar, salt, black pepper and chipotle chili, if using. Slowly add the olive oil, whisking constantly. Toss in the diced peppers, onion and warm beans and mix well.

Cover and refrigerate for at least 2 hours or as long as overnight. Serve the salad chilled.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Full of Beans: Side Salads

Nutrition Facts per Serving
Yield: Serves 6

Calories:

410

Sodium:

538mg

Fiber:

11g

Carbohydrates, Total:

37g

Protein:

12g

% Cal. from Fat:

55%

Fat. Total:

25g

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