Pinto Bean Salad with Roasted Peppers and Pasta Shells
| Yield: | 4 Servings |
| Categories: | Hot, Tamales |
| 3/4 | c | Dried Pinto beans; washed and picked Over |
| 1 1/2 | c | Very small pasta shells |
| Olive oil | ||
| 2 | Poblano chiles; roasted, peeled, Seeded And Diced | |
| 2 | Red peppers; roasted, peeled, Seeded And Diced | |
| 1 | ts | Coarse salt |
| 1/2 | ts | Black pepper; freshly ground |
| 1/2 | bn | Oregano leaves; washed and chopped roughly |
| 1/4 | c | Red wine vinegar |
| 1/2 | c | Olive oil |
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