BEAN AND PEPPER SALAD

Serves 4

3/4 cup dried black beans
3/4 cup dried red or kidney beans
1 yellow bell pepper
1 red bell pepper
1 fresh poblano chili pepper
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 canned chipotle chili pepper in vinegar or in adobo sauce, stemmed, seeded, and minced (optional)
2/3 cup olive oil
1 red (Spanish) onion, finely diced

DIRECTIONS

1. Sort through beans and discard any stones or other foreign matter. Rinse well.
2. Place beans in pressure cooker, turn on heat to medium-high, bring to high pressure, then lower heat and cook for 18 minutes.
3. Release pressure using natural release method.
4. Open lid and drain beans in a colander and spread them on plate to cool slightly.
5. Remove the stems, seeds and ribs from the bell peppers and poblano chili. Cut the peppers into 1/4-inch dice, or a size as small as the cooked beans.
6. In a large bowl, whisk together the vinegar, salt, black pepper and chipotle chili, if using. Slowly add the olive oil, whisking constantly. Toss in the diced peppers, onion and warm beans and mix well.
7. Cover and refrigerate for at least two hours or as long as overnight.
8. Serve the salad chilled.

Approximate Nutritional Information Per Serving
580 calories, 16g protein, 47g carbohydrates, 37g fat, 0mg cholesterol, 590mg sodium

Estimated Prep. Time: 5 minutes
Estimated Cooking Time: 20 minutes
Total: 25 minutes