3 cups Cooked navy beans (rinsed and drained)
1 tsp Safflower oil
1/2 cup Diced red onion
1/2 cup Diced assorted bell peppers
2 Jalapeños (seeded and diced)
3 Garlic cloves (minced)
2 tbsp Sherry vinegar
1/3 cup Chopped tomato (peeled and seeded)
1 tbsp Chopped cilantro

The following recipe is from Healthy Cooking at Home with the Culinary Institute of America (2011, John Wiley and Sons, Inc.)

Purée half of the beans until smooth. Combine the puréed beans with the whole beans.

Heat the oil in a soup pot over medium heat. Add the onion, bell pepper, jalapeños, and garlic and sauté until the onions are translucent, 4 to 5 minutes.

Add the bean mixture, stirring constantly, until the beans are heated through, 3 to 4 minutes.

Add the vinegar and tomato and remove from the heat when hot. Stir in the cilantro just before serving. Serves 6.

Serve with Grilled Herb Salmon.