Cantina Bean & Pepper Salad

This tasty salad consists of three types of beans and three peppers. The original recipe, an adaptation of a recipe from Sunset Magazine's book, "Cantina", called for each of the three types beans to be cooked separately, starting with a 1/2 cup of each of the dry beans. It's a healthier version, if you have the time to do the prep work.

• Ready In: 20 mins
• 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

1. Mix the salad ingredients together in a two quart bowl.
2. Mix the dressing ingredients together in a blender.
3. Add the dressing to the salad, and mix.
4. Serve with rolls, or serve as a side dish.