The chipotle puree called for here is very simple to make—and great to keep on hand for cooking. Empty the contents of a can of chipotle chilies in adobo sauce (try La Morena brand) into a blender and process until smooth.
1 cup extra-virgin olive oil
3 plum tomatoes, quartered lengthwise
1 clove garlic, minced
1/2 tsp. chopped fresh thyme leaves
1 tsp. chipotle puree (see note above)
1/4 cup balsamic vinegar
2 fresh chorizos, cut into 1/4-inch-thick slices
1 can (8 oz.) cranberry or pink beans, rinsed
1 can (8 oz.) garbanzo beans, rinsed
1 can (8 oz.) black beans, rinsed
3 scallions, white and light green parts only, thinly sliced
1 small red onion, finely diced
2 tsp. minced garlic
2 small jalapeño chiles, seeded and finely diced
1 jar (6 oz.) marinated artichoke hearts, drained and quartered
1 tbsp. chopped cilantro
Kosher salt and freshly ground black pepper
1. Make the vinaigrette: In a medium, nonreactive skillet, heat oil over medium-high heat. Add tomatoes and cook, stirring, until softened. Add garlic, thyme chipotle puree, and vinegar and cook for 2 minutes, stirring often. Let cool. In blender or food processor process until smooth. Taste and add more vinegar if desired. Set aside.
2. Make the salad: In medium skillet, brown chorizo slices over medium-high heat (don't worry if slices fall apart). Drain on paper towels and let cool.
3. In a large glass or ceramic bowl, combine chorizo, cranberry beans, garbanzos, black beans, scallions, onion, garlic, jalapeños, and artichoke hearts. Pour on 1/4 cup of vinaigrette and toss well to coat evenly. Add cilantro and season with salt and pepper to taste. Cover and refrigerate at least 30 minutes, or up to 4 hours, to let flavors blend. Serve chilled or at room temperature.