Slightly adapted from a recipe by Mary Sue Milliken and Susan Feniger
1 red bell pepper
1 yellow bell pepper
1 poblano chile
1⁄2 cup olive oil
1⁄4 cup red wine vinegar
1/2 tsp cumin
1/4 tsp chipotle powder (or chili powder)
1 teaspoon salt
1⁄2 teaspoon pepper
1 small red onion, finely diced
1 can (~15 oz) canned, rinsed, and drained black beans
1 can (~15 oz) canned, rinsed, and drained pinto beans
1 can (~15 oz) canned, rinsed, and drained navy or great northern beans
cilantro leaves, coarsely chopped (~1⁄4 cup)
Core and seed the bell peppers and poblano and cut them into a small 1⁄4-inch dice. 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, spices, salt, and pepper. Toss in the diced peppers, chile, onion, beans, and cilantro, and mix well. Refrigerate for at least 2 hours or (even better) overnight. Adjust seasoning before serving.
For more color and a little extra sweetness, add whole kernel corn.
