Best 9 Pinto Bean Salad Recipes

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Pinto bean salad is a delightful and versatile dish that offers a burst of flavors and textures. Whether you are a vegetarian seeking a protein-rich meal or a meat-lover looking for a healthy side dish, this salad has something for everyone. With its colorful combination of beans, vegetables, and dressing, it's a feast for the eyes and the palate. This article will guide you through the steps of creating the perfect pinto bean salad, providing you with tips and tricks to make it a memorable dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PINTO BEAN SALSA SALAD



Pinto Bean Salsa Salad image

Provided by Food Network Kitchen

Time 20m

Yield 6 servings

Number Of Ingredients 14

1 small clove garlic
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 (15-ounce) can pinto beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1 orange or yellow bell pepper, seeded and diced
1/2 small red onion, finely chopped (about 1/4 cup)
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Steps:

  • Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
  • For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

PINTO BEAN SALAD



Pinto Bean Salad image

A bean salad that holds up to all your outdoor barbeques and grilling. This is a good salad with good flavors. Serve with fresh peppers on the side, so each person can kick up the salad to personal preference, or if you all like peppers, go ahead and add it to the beans before serving. Prep time includes soaking for 16 hours.

Provided by Miss Annie

Categories     Beans

Time 17h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 cups dried pinto beans, soaked overnight,and drained
2 tablespoons salt
1 bay leaf
2 medium tomatoes, chopped
1 medium red onion, thinly sliced
2 green onions with tops, sliced
3 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon salt
1/4 cup olive oil
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
salt
pepper, to taste

Steps:

  • Place beans in large Dutch oven and cover with fresh water.
  • Add bay leaf and bring to a boil.
  • Cover and simmer for 30 minutes.
  • Stir in salt and simmer another 30 minutes, until beans are tender.
  • Remove bay leaf and drain beans.
  • Allow beans to cool to warm, but no longer hot.
  • Combine lemon juice, lime juice and salt.
  • Beat in olive oil gradually until mixed well.
  • Add garlic and cilantro.
  • Check seasonings.
  • Pour dressing over warm beans and toss.
  • Add chopped tomatoes and onions and toss well.

PINTO BEAN, FRESH CORN AND TOMATO SALAD



Pinto Bean, Fresh Corn and Tomato Salad image

Great salad to bring to a BBQ, adds wonderful flavor to grilled dishes. Making it with fresh corn is what makes it so delicious!

Provided by CRyan

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups fresh corn (about 7 or 8 ears)
1 (16 ounce) can pinto beans, rinsed and drained
1 cup seeded and chopped plum tomato
1/2 cup chopped red onions or 1/2 cup vidalia onion
1/4 cup chopped fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
2 cloves garlic, minced

Steps:

  • Wash and drain the pinto beans, chop the tomatoes, onion and basil.
  • Grill fresh corn on the bbq or outdoor/indoor grill until done.
  • Cut off the kernals into a bowl.
  • In the same bowl, combine the corn kernals, the pinto beans, tomatoes, onion and basil in large bowl.
  • In a seperate small bowl whisk olive oil, lemon juice, parsley and garlic to blend.
  • Pour the dressing over the corn mixture and stir to combine.
  • Season with salt and pepper.
  • Serve at room temperature.
  • This dish can be made 4 hours ahead, just cover and chill.

PINTO BEAN SALAD WITH ROASTED PEPPERS AND PASTA SHELLS



Pinto Bean Salad with Roasted Peppers and Pasta Shells image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 10

3/4 cup dried Pinto beans, washed and picked over
1 1/2 cups very small pasta shells
Olive oil
2 Poblano chiles, roasted, peeled, seeded and diced
2 red peppers, roasted, peeled, seeded and diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 bunch oregano leaves, washed and chopped roughly
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

  • Place the beans in a large pot and cover generously with water. Bring to a boil. Reduce the heat to medium low and cook, covered, until the beans are creamy inside, but not mushy, about 1 to 1 1/2 hours. Drain beans and transfer to a large bowl to cool. Cook shells in rapidly boiling salted water. When done, drain in a colander, then spread shells on a cookie sheet to allow steam to escape. Drizzle with a tiny bit of olive oil. When cool, combine pasta with the pinto beans. Add peppers. In a small bowl, combine the remaining ingredients. Drizzle dressing over salad and toss gently to combine.
  • To roast chiles and peppers: Place over a gas flame or on a tray under a broiler. Keep turning so that the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic or paper bag, tie the top closed and allow to steam until cool to the touch, about fifteen minutes. (To speed things up, place bag in a bowl of ice water.) Peel the peppers by hand, then dip the them briefly in water to remove any blackened bits.

RICE, PINTO BEAN, AND CORN SALAD



Rice, Pinto Bean, and Corn Salad image

Categories     Salad     Bean     Rice     Vegetable     Picnic     Quick & Easy     Corn     Summer     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1 cup long-grain rice
1 1/2 cups fresh corn kernels (from about 2 ears)
2 tablespoons red wine vinegar
1 garlic clove, pressed
2/3 cup extra-virgin olive oil
1 15 1/2-ounce can pinto beans, rinsed, drained
2 cups halved cherry tomatoes
4 green onions, chopped
1 red bell pepper, chopped
2 tablespoons chopped fresh oregano

Steps:

  • Bring 2 cups salted water to boil in heavy medium saucepan. Add rice; reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Stir in corn. Remove from heat and let stand, covered, 5 minutes. Transfer rice with corn to strainer. Rinse with water to cool. Drain.
  • Whisk vinegar and garlic in large bowl. Gradually whisk in oil. Season to taste with salt and pepper. Add rice mixture, pinto beans, cherry tomatoes, green onions, bell pepper, and oregano; toss to combine. Let stand at room temperature 30 minutes to blend flavors. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

TURKEY PINTO BEAN SALAD WITH SOUTHERN MOLASSES DRESSING



Turkey Pinto Bean Salad with Southern Molasses Dressing image

This salad is a welcome alternative to the usual post-Thanksgiving fare. It's a tasty main dish loaded with good-for-you protein.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup oil-packed sun-dried tomatoes
1 garlic clove, peeled and halved
1/2 cup molasses
3 tablespoons cider vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 cups cubed cooked turkey breast
2 cans (15 ounces each) pinto beans, rinsed and drained
1 medium green pepper, diced
2 celery ribs, diced
1 cup chopped sweet onion
1/4 cup minced fresh parsley
Lettuce leaves, optional

Steps:

  • Drain tomatoes, reserving 2 tablespoons oil. Place garlic and tomatoes in a food processor; cover and process until chopped. Add the molasses, vinegar, mustard, salt, pepper and reserved oil. Cover and process until smooth., In a large bowl, combine the turkey, beans, green pepper, celery, onion and parsley. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. If desired, serve with lettuce leaves.

Nutrition Facts : Calories 379 calories, Fat 7g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 483mg sodium, Carbohydrate 49g carbohydrate (19g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges

PINTO BEAN AND SPINACH SALAD



Pinto Bean and Spinach Salad image

This protein-packed vegetarian dish will make a hearty lunch -- just add some crusty bread on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon finely sliced lemon zest, plus 2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
coarse salt and ground pepper
3 cups cooked pinto beans
8 ounces flat-leaf spinach (4 cups), trimmed
1/2 cup parsley, chopped
1 tablespoon capers
2 scallions, thinly sliced

Steps:

  • In a bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper. Stir in beans.
  • In a medium pot, bring 1 inch salted water to a boil. Add spinach; cover, and cook until wilted, 2 to 4 minutes. Drain spinach, and transfer to bowl with beans. Add parsley, capers, scallions, and lemon zest; toss to combine.

Nutrition Facts : Calories 295 g, Fat 11 g, Fiber 13 g, Protein 14 g

AVOCADO AND PINTO BEAN SALAD



Avocado and Pinto Bean Salad image

Make and share this Avocado and Pinto Bean Salad recipe from Food.com.

Provided by Chriztie1502

Categories     Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

2 (16 ounce) cans pinto beans, drained and rinsed
3 medium tomatoes, diced
2 -3 tablespoons minced fresh cilantro
1/3-1/2 cup low-fat vinaigrette dressing
to taste fresh ground black pepper
1 large avocado, pitted, peeled, and diced

Steps:

  • Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well.
  • Just before serving, stir in the diced avacado.

Nutrition Facts : Calories 289.5, Fat 7, SaturatedFat 1, Sodium 7.5, Carbohydrate 45.1, Fiber 16.9, Sugar 2.4, Protein 14.8

PINTO BEAN SALAD



Pinto Bean Salad image

This a fast easy salad. I always have canned beans on hand. So in just a few minutes I have a fast tasty salad with a little crunch for lunch or dinner.

Provided by Debbie Kirk

Categories     Other Salads

Time 15m

Number Of Ingredients 10

1 can(s) pinto beans, rinsed and drained
2 stalk(s) celery, finely chopped
2 Tbsp red onion, diced
1 Tbsp olive oil, extra virgin
1 Tbsp rice wine vinegar
1/4 c mayonnaise
1 dash(es) each red pepper, black pepper, paprika and cayenne
2 dash(es) no salt seasoning
salt/pepper to taste
1 medium tomato, seeded and diced

Steps:

  • 1. Whisk together oil, vinegar, mayonnaise and seasonings Adjust seasonings to taste.
  • 2. Dice celery and onion. Stir into dressing.
  • 3. Add beans and diced tomato and stir gently. Refrigerate for a couple of hours before serving. If making the day before add tomatoes just before serving.

Tips:

  • Use high-quality ingredients: Fresh vegetables, flavorful beans, and a tangy dressing can elevate the salad's taste.
  • Don't overcook the beans: Pinto beans should retain a slight bite to maintain their texture in the salad.
  • Customize the salad to your liking: Add additional vegetables, herbs, cheese, or nuts based on your preferences.
  • Use a flavorful dressing: A well-balanced dressing, whether it's a vinegar-based vinaigrette or a creamy dressing, can greatly enhance the salad's overall flavor.
  • Let the salad marinate: Allowing the salad to marinate for some time before serving allows the flavors to meld and develop.

Conclusion:

Pinto bean salad is a versatile and delicious dish that can be enjoyed as a side or main course. With its vibrant colors, diverse textures, and protein-packed beans, this salad is a nutritious and satisfying meal. Experiment with different variations of the recipe, using various vegetables, dressings, and toppings, to create a salad that suits your taste buds. Whether you're looking for a light lunch or a hearty dinner, pinto bean salad is sure to impress with its fresh, flavorful, and wholesome goodness.

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