Instructions: 1. To prepare the salad: Rinse the beans. Soak in lots of water to cover overnight, or cover with boiling water and let sit 1 hour. Drain.

2. Place beans in a large saucepan, cover with cold water and bring to a boil over medium heat. Lower the heat and let simmer about 50 minutes, or until beans are tender. Add more water if necessary during the cooking time. Drain and rinse with cold water.

3. Combine the beans, corn, onion, red and green bell peppers, 3/4 cup salsa and cilantro.

4. 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. Slowly add the oil, processing until emulsified. (This will make about 3 cups vinaigrette; store excess in covered jar in refrigerator. This will keep almost indefinitely.)

5. Pour 1-1/2 cups dressing over the salad, stirring well. Cover and chill 3-4 hours before serving.

Note: To make the chili paste, process a 7.5 ounce can chipotle peppers in adobo sauce in a food processor or blender. (The peppers can be found in Mexican markets or at some supermarkets.) Transfer to a jar, cover and store in refrigerator.)

(I just throw the chipotle chilies in the blender with the rest of the vinaigrette ingredients.)

Susan Says: I always get requests for the recipe with this one. The salsa will keep almost indefinitely in the refrigerator.

NOTES : 10 servings

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