Warm Rice Salad with Pinto Beans, Linguiça and Grilled Vegetables Vinaigrette

📝 Ingredients

• 1/2 lb linguiça or your favorite sausage (you’ll want to have at least 2 cups of chopped cooked sausage)
• 2 onions (peeled)
• 2 medium green bell peppers
• 1 cup of grape tomatoes
• 1/2 cup white wine vinegar
• 1/2 cup extra virgin olive oil
• salt and pepper to taste
• 2 cups of cooked white rice
• 1 cup of cooked pinto beans (drained (canned beans ok))
• 2 tbsp chopped cilantro

👨‍🍳 Instructions

1. 1Preheat your grill to medium high.
2. 2Cut the onions in half, vertically and arrange them face down on the grill with the whole bell peppers (place them on a hot spot, directly over the heat)
3. 3Make a boat with aluminum foil for the tomatoes and place on the grill (on a cooler area/not directly over the heat to avoid overcooking)
4. 4Grill until the onions are charred, the bell peppers blister, and the tomatoes lightly blister (be very careful with the tomatoes so they don’t overcook), remove the veggies from the grill and let them cool to room temp
5. 5While the veggies cool, arrange the sausages on the grill
6. 6While the sausages cook, slice cooled onions and the bell peppers into thin strips and place them in a bowl. Add the tomatoes, the olive oil, the vinegar, and the chopped cilantro to the bowl and stir gently. Season with salt and pepper and let this pickle for 30-45 mins (or long enough for your sausage to finish cooking)
7. 7On another bowl combine the cooked rice and beans and set aside (you can keep warm or at room temp)
8. 8When the sausage is cooked through, cut it into chunks and add it to the bowl with the rice and beans
9. 9Using a slotted spoon, add the pickled veggies into the bowl, draining most of the liquid. Stir gently. Season with more salt and pepper, if needed, and serve with some cilantro sprinkled on top