In a medium
skillet, heat oil and sauté hot green pepper, garlic, onion, salt, and
black pepper until onion is translucent. Stir in diced green pepper,
tomatoes, cayenne, chili powder, and cilantro, and heat just until
cilantro begins to wilt. Turn tomato and pepper mixture into a medium
mixing bowl. Add black beans, kidney beans, pinto beans, and vinegar.
Mix well and chill thoroughly before serving.
A tasty take
on three bean salad with a spicy, south of the border flavor. Perfect
for picnics, light lunches, or as an easy party dish.