Cold & Smokey Chili Salad

Original recipe from Eighty Twenty. This is cool summer supper is full of fresh garden tomatoes.

Vinaigrette Ingredients:

• 1 1/2 c roughly chopped tomatoes, or 1 drained can
• 3 T red wine vinegar
• 1 1/2 T olive oil
• 1 t chili powder
• 1 t bouillon
• 1 t liquid smoke
• 1/2 t cumin
• 1/4 t garlic powder
• salt/pepper to taste

Salad Ingredients:

• 1/2 c dry white beans, cooked (2 cans)
• 1/2 c dry pinto beans, cooked (1 can)
• 1 1/2 c chopped fresh tomatoes
• 1/2 onion, chopped
• opt: 1/2 red bell pepper, chopped

Directions:

1. Combine vinaigrette ingredients in a blender and buzz until smooth.
2. In a large bowl, mix all ingredients well. Add vinaigrette. Refrigerate before serving (3-4 hours).
3. Serve with optional chips, cornbread, cheese, sour cream, and/or chopped cilantro.