Fiesta Bean Salad Recipe
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.
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)
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.
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.