Pickled Peppers and Pintos

Vegan cooking doesn't always mean turning on the oven or the stove top. Sometimes it's as simple as slicing, dicing and stirring. Some of my favorite meals have come from simply combining some fresh ingredients and giving them a good toss.

That's the beauty of working with vegetables and beans, you don't have to cook them. They are beautiful just the way they are.

Especially in the warmer weather, there's nothing more satisfying than some fresh components coated in a bright dressing of salt, fat, acid and heat. It's flavor on steroid.

Save those pickle jars after you've finished all the pickles. The brine is an easy way to add authentic pickled flavor without the fuss.

2 poblano peppers, diced
1 long hot pepepr, sliced on the bias
2 jalapeno peppers, minced
1 serrano pepper, minced
5 cloves garlic, thinly sliced
1 can pinto beans, rinsed
1 can red beans, rinsed

2 tbls olive oil
1 tbl apple cider vinegar
1 tbl pickle brine
2 tsps sriracha
2 tsps spicy mustard
2 tsps hot sauce

1 tsp celery seed
2 tsps dry oregano
2 tsps onion powder
2 1/2 tsps salt
1 tsp black pepper