Lynn's Chipotle, Bean & Mixed Peppers Salad

This salad will work as a main course and is very satisfying and colorful. You may substitute your favorite type of beans for the black beans and garbanzos. Any firm bean will do. Today I used red kidney beans instead of the garbanzo beans and since my peppers were not very large, I also added 2 green peppers to the mix. I often eat this for lunch along with avocado that I cut up at the last minute. Unlike a traditional green salad, this salad can stay in the fridge for few days and still be fresh, so I never mind making such a huge salad in advance.

• 2 large red bell peppers, diced


• 2 large orange bell peppers, diced


• 2 large yellow bell peppers, diced


• 2 large red onions, diced


• 1 (15 ounce) can garbanzo beans, drained and rinsed


• 1 (15 ounce) can black beans, drained and rinsed


• 2 mangoes


• 1/4 cup chopped fresh parsley (or use dried cilantro in the dressing)


• salt and ground black pepper to taste


• 1/4 cup extra virgin olive oil


• 1 lime, juiced


• 1 lemon, juiced


• chipotle flakes, to taste

In a large bowl, mix the red onion, peppers, beans, mangoes and parsley. Season with salt and pepper. In a small bowl, whisk together the olive oil, lemon juice, lime juice, chipotle flakes, dried cilantro (if using), salt and pepper. Drizzle over the salad, and toss to coat. Refrigerate salad at least 4 hours before serving. Serve cold.

For variety: change up the peppers and the beans. For the dressing, use 2 limes and no lemon and mince up some cloves of garlic.