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Chipotle White Bean Salad

   

From Southwest Flavors: Santa Fe School of Cooking (2006, $44.95) by Susan Curtis and Nicole Curtis Ammerman.

Two 19 oz (540 mL) cans white kidney beans, drained, rinsed
1 red onion, diced
1 yellow or red bell pepper, diced
1 to 1-1/2 tbsp puréed chipotle chilies in adobo sauce
1/4 cup chopped cilantro leaves
Juice of 1 lime
1 tbsp cider vinegar
2 tbsp extra-virgin olive oil
Kosher salt to taste

In medium bowl, stir together all ingredients.
Let stand at least 1 hour. Serve at room temperature.

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