Fiesta Bean Salad Recipe - dummies

By Mary Sue Milliken, Susan Feniger, Helene Siegel, Cesare Casella, Jack Bishop, Tom Lacalamita, Heather Dismore, Martin Yan, Dede Wilson, Joan H. Moravek, Kristin Eddy

In this recipe, you jazz up a typical American-style bean salad with three different beans and a colorful confetti of diced peppers. This versatile salad is a great choice for a buffet table or picnic because it can remain out without wilting. Or serve it as an accompaniment to a full-flavored entrée like ribs or fried chicken.

[Credit: © shepherd]
Credit: © shepherd

Preparation time: 10 minutes, plus 2 hours chilling

Yield: 4 to 6 servings

1 red bell pepper

1 yellow bell pepper

1 poblano chile

1⁄2 cup olive oil

1⁄4 cup red wine vinegar

1 teaspoon salt

1⁄2 teaspoon pepper

1 small red onion, finely diced

1 cup canned, drained black beans

1 cup canned, drained pinto beans

1 cup canned, drained red beans or kidney beans

1⁄2 bunch cilantro leaves, coarsely chopped (1⁄4 cup)

  1. Core and seed the bell peppers and poblano and cut them into 1⁄4-inch cubes. The pepper and chile cubes should be similar to the size of the cooked beans.

  2. To make the dressing, in a large bowl whisk together the olive oil, vinegar, salt, and pepper. Toss in the diced peppers, chile, onion, beans, and cilantro, and mix well. Refrigerate for 2 hours or overnight before serving.

For more color and a little extra sweetness, try adding whole kernel corn as shown in the image.

If you have a smoker, try smoking the beans for Fiesta Bean Salad. A chipotle chile pureed into the dressing emphasizes the smokiness of the beans, giving the whole salad a heartier taste.