Three Beans and Three Peppers Salad

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.