View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Three Beans and Three Peppers Salad

Source: Casual Cuisines of the World - Cantina
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 0  
Rate/Review this Recipe
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.
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
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 »
 Easy Mexican Sides
 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
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.