Serves: 4
Prep.Time: 20 minues
1/2 pound dried kidney, pinto or black beans, cooked and drained or 2-3 16-oz. cans, rinsed and drained
2 canned poblano chiles -- seeded and chopped or 2 4-oz. cans chopped green chiles
1 medium red onion -- diced
1/4 cup chopped fresh cilantro
1 canned chipotle chile (or more to taste) -- chopped
1 teaspoon adobo sauce from canned chipotle chiles
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons olive oil
Salt and fresh ground pepper to taste
Combine all ingredients in a large mixing bowl; season with salt and pepper. Cover and refrigerate 1-2 hours before serving.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved