For the red bell pepper I just used a 4 ounce jar of pimientos. The whole thing came together in less than 5 minutes - the longest step was taking the time to open, drain and rinse the cans of beans. I already had the cilantro chopped from the other recipe. I didn't bother putting the salsa and vinegar in a blender.
But at least I have water and that half of my kitchen back.
Of the last 2 salads already made, one is being eaten with sweet potatoes for lunch, the other we'll have Sunday, so reports on them soon.