Ethiopian Pinto Bean Salad With Shallots and Chili

The original recipe, Yemiser Selatta, uses lentils. I chose to use the frozen cooked pinto I have ready in the freezer.

Ingredients:
(serve 2)

• 1 cup cooked pinto beans
  
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoons pure sesame oil
• 1/2 teaspoon sea salt
• 1/4 large shallots, peeled and cut into wedges
• 1 fresh hot chili peppers, stems and seeds removed, finely chopped
• fresh ground black pepper, to taste

1. Mix the vinegar, oil, salt and a bit of pepper in a bowl and beat together with a whisk.
2. Mix everything together with the beans and let marinated at room temperature for at least 30 minutes, stirring from time to time, before serving.