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1 tbsp safflower oil
1/4 cup finely diced hot green pepper
2 cloves garlic, crushed
1/2 cup finely chopped yellow onion
1 tsp sea salt
1 tsp black pepper
1/2 cup diced green pepper
1 cup diced tomatoes
1/2 tsp cayenne
1 tsp chili powder
1/4 cup chopped cilantro
1 cup cooked black beans
1 cup cooked kidney beans
1 cup cooked pinto beans
1/4 cup red wine vinegar |
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Method :
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.
Serves 4 - 6
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