SPICY HOT BEAN SALAD

1 can (15-oz) kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 small green bell pepper, chopped
1/4 cup finely chopped scallion
1 jalapeno pepper, cored, seeded, chopped
1/2 cup shredded Monterey Jack cheese
1 tbsp vegetable broth
1 tbsp tomato paste
1 tsp white wine vinegar
2 tsp olive or canola oil
dash of salt, optional
freshly ground black pepper to suit taste
1/4 tsp ground cumin
1/8 tsp chipotle chile powder*

In a large bowl combine the beans, tomatoes, bell pepper, scallion, halapeno pepper, and the cheese; toss gently to mix together well.

To make the dressing:
In a small bowl or cup, combine the broth, tomato paste, vinegar, oil, salt, pepper, cumin, and chili
powder.  Stir to blend well; pour over the salad in the large bowl.  Toss well and set aside around 5 minutes
before serving.

Yield: 4 cups
*Chipotle chile powder is quite hot so use sparingly if you cannot take the heat.

File photo