Pinto bean corn salad

If you’re in a hurry you can whip this up in a couple of minutes. It works well as a dip or topping for nachos or an afternoon snack

Ingredients

• 2 red bell peppers 
• 30 oz canned cooked pinto beans, drained and rinsed
• 2 cup corn kernels
• 1 small red onion diced 
• 2 plum tomatoes chopped
• 4-6 tbs dressing of choice
• 2 tsp Chipotle Tabasco sauce 
• 1 cup chopped fresh cilantro

Directions

• Roast the bell peppers directly over the gas flame or place them under the broiler.
• Use tongs to frequently turn the peppers until all the does are blackened. 
• After the peppers are cooled, peel and remove the seeds and slice them into long strips. 
• Combine the beans, corn kernels, onions, tomatoes, and bell peppers in a large bowl. 
• Add enough dressing to coat the peppers and drizzle chipotle sauce.
• Top with cilantro and cheese, and grated carrots if you’d like.