To download a Spanish translation of this recipe click here. Print Ingredients For the beans 1 cup dry kidney beans, cleaned and rinsed 1 cup dry pinto beans, cleaned and rinsed 1 cup dry navy beans, cleaned and rinsed 1 tablespoon kosher salt For the dressing 1/2 tablespoon minced chipotle chile en adobo 1/4 cup freshly squeezed orange juice 2 1/2 tablespoons freshly squeezed lime juice 1 teaspoons grated orange zest 3/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 tablespoons chopped cilantro leaves 1/2 cup canola oil For the salad 1-1/4 cups medium diced seedless cucumber 1-1/2 cups diagonally sliced scallion, green and white parts 2 cups quartered cherry tomatoes 1 cup crumbled feta cheese 1 cup thinly sliced celery 3 tablespoons sliced mint leaves 2 tablespoons sliced cilantro leaves 1 teaspoon Adobo Sauce Number of Servings : 18 Serving Size: 1 cup To download a Spanish translation of this recipe click here. Directions For the beans: Combine the kidney, pinto and navy beans in a container and cover with cold water by 4 inches. Soak for 12 hours. Drain beans, place in saucepan and cover with fresh water by 4 inches. Bring to a boil, lower heat to simmer and simmer beans 30-45 minutes until tender, but not falling apart. Stir the 1 tablespoon of salt into the beans and water and let stand, off the heat, for 15 minutes. Drain beans well. For the dressing: While beans are cooking, combine the minced chipotle chile, orange and lime juices, orange zest, salt, pepper and cilantro in a blender and puree. With machine running, slowly add canola oil to make an emulsion. Set dressing aside. Place drained beans in large bowl and add vegetables, cheese, mint, cilantro and remaining teaspoon of adobo sauce. Mix gently. Refrigerate for one hour before serving to allow flavor to develop. Created by Chef Susan Goss, Zinfandel Restaurant, Chicago