Cantina Bean & Pepper Salad
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 (15 ounce) can black beans
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can pinto beans
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 poblano chile, diced
- 1 small red onion, finely diced
-
Salad Dressing
- 1⁄4 cup red wine vinegar
- 1 chipotle chile
- 2⁄3 cup olive oil
directions
- Mix the salad ingredients together in a two quart bowl.
- Mix the dressing ingredients together in a blender.
- Add the dressing to the salad, and mix.
- Serve with rolls, or serve as a side dish.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.