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

1. Preheat your grill to medium high.
2. Cut 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. Make 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. Grill 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. While the veggies cool, arrange the sausages on the grill
6. While 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. On another bowl combine the cooked rice and beans and set aside (you can keep warm or at room temp)
8. When the sausage is cooked through, cut it into chunks and add it to the bowl with the rice and beans
9. Using 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

Bom Apetite!