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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
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 a size as close 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.
nutrition information per serving
410 calories; 25g total fat; 0mg cholesterol; 538mg sodium; 37g carbohydrates; 11g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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