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1
To prepare the salad: Rinse the beans.
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2
Soak in lots of water to cover overnight, or cover with boiling water and let sit 1 hour.
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3
Drain.
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4
Place beans in a large saucepan, cover with cold water and bring to a boil over medium heat.
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5
Lower the heat and let simmer about 50 minutes, or until beans are tender.
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6
Add more water if necessary during the cooking time.
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7
Drain and rinse with cold water.
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8
Combine the beans, corn, onion, red and green bell peppers, 3/4 cup salsa and cilantro.
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9
To prepare the vinaigrette: In a food processor, combine the chipotle chili paste, 1/2 cup salsa, chili powder, cumin, oregano, coriander, salt, pepper, garlic, lemon and lime juice and vinegar.
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10
Slowly add the oil, processing until emulsified.
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11
(This will make about 3 cups vinaigrette; store excess in covered jar in refrigerator.
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12
This will keep almost indefinately.)
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13
Pour 1-1/2 cups dressing over the salad, stirrring well.
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14
Cover and chill 3-4 hours before serving.
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15
Note: To make the chili paste, process a 7.
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16
5 ounce can chipotle peppers in adobo sauce in a food processor or blender.
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17
(The peppers can be found in Mexican markets or at some supermarkets).
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18
Transfer to a jar, cover and store in refrigerator.
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19
(I just throw the chipotle chilis in the blender with the rest of the vinaigrette ingredients).
