Three Beans and Three Peppers Salad

By cecelia26_

Ingredients

• 1 (15 ounce) can black beans, rinsed & drained
• 1 (15 ounce)can pinto beans, rinsed & drained
• 1 (15 ounce) can red or kidney beans, rinsed & drained
• 1 yellow bell pepper
• 1 red bell pepper
• 1 fresh poblano chili pepper
• 1/4 cup red wine vinegar
• 1/2 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

Details

Servings 6
Adapted from cooking.com

Preparation

Step 1

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