Black Bean and Grilled Vegetable Salad

INGREDIENTS

• FOR THE VINAIGRETTE:
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lime juice
• 2 tablespoons red wine vinegar
• 1 tablespoon cumin powder
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Hot-pepper sauce, to taste
• Olive oil for grilling
• 2 small yellow onions, quartered
• 2 yellow bell peppers, quartered and seeded
• 2 red bell peppers, quartered and seeded
• 2 Anaheim chilies, halved and seeded
• 2 jalapeño chilies, halved and seeded
• 2 cans (each 15 ounces) black beans, drained and rinsed
• 1 bunch fresh cilantro, leaves only, chopped
• 1 red onion, diced

PREPARATION

1. To make the vinaigrette, in a small bowl, whisk together the olive oil, lime juice, vinegar, cumin, chili powder, salt pepper and a few dashes of hot-pepper sauce.
2. Prepare a grill for direct grilling over medium-high heat. Brush and oil the grate or a vegetable-grilling basket. Brush the yellow onions, bell peppers and chilies with oil.
3. Arrange the yellow onions, bell peppers and chilies on the grill or in the vegetable-grilling basket over the hottest part of the fire. Grill, turning occasionally, until well charred on all sides, about 10 minutes total.
4. Transfer the grilled vegetables to a bowl, cover and let steam for 10 minutes. Pick over the vegetables, removing most of the burned skin and leaving some charred bits. Dice the vegetables to a uniform size and place in a large salad bowl.
5. Add the black beans, cilantro, red onion and vinaigrette and toss to coat evenly. Serve warm or at room temperature.