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Culinary Escape to Spain
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Three Beans and Three Peppers Salad

Source: Casual Cuisines of the World - Cantina
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Active Time:  10 Minutes
Total Time:  3 Hours 40 Minutes
  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 Find Similar Recipes »
 Full of Beans: Side Salads
 Easy Mexican Sides
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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