Best 5 Pinto Bean Salsa Salad Recipes

Looking for a recipe for a delicious and healthy pinto bean salsa salad? You're in the right place! This guide will provide you with all the information you need to create a tasty and nutritious salad that is sure to be a hit at your next gathering. With its combination of fresh and flavorful ingredients, this salad is a great source of protein, fiber, and vitamins. It's also incredibly versatile, so you can customize it to your own liking by adding additional ingredients or adjusting the proportions. So, let's get started and explore the best recipe for a pinto bean salsa salad that is sure to tantalize your taste buds!

Here are our top 5 tried and tested recipes!

SALSA PINTO BEANS

Salsa Pinto Beans image

This is a zippy alternative to refried beans. This easy side dish is so homey and hearty. Sometimes I top it off with a sprinkling of shredded cheese or a dollop of sour cream.-Lorna Nault, Chesterton, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 small onion, chopped
2 teaspoons minced fresh cilantro
1 tablespoon canola oil
1 garlic clove, minced
2 cans (15 ounces each) pinto beans, rinsed and drained
2/3 cup salsa

Steps:

In a large skillet or saucepan, saute onion and cilantro in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans and salsa; heat through.

Nutrition Facts : Calories 159 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

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

Ingredients

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.

SALSA PINTO BEANS

Salsa Pinto Beans image

I found this recipe in a TOH's Quick Cooking cookbook it was submitted to them by Lorna Nault from Chesterton, Indiana.I thought this would be a good recipe to serve with almost any type of Mexican dish.I've changed a couple of things to the recipe based on what I had at home. The changes will be in "( )".If you make it the way it's stated in "( )" it will make enough for 3.Submitted to "Zaar" by me on 3/13/08

Provided by Chef shapeweaver

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 small onion, finely chopped (I used 1/4 cup )
1 garlic clove, minced (I used 1/2 teaspoon of powdered )
2 teaspoons minced fresh cilantro (I left it out ) or 2 teaspoons fresh parsley (I left it out )
1 tablespoon vegetable oil
2 (15 ounce) cans pinto beans, rinsed and drained (I used 1 can )
2/3 cup salsa (I used 1/3 cup )

Steps:

In large skillet our saucepan,cook onion, garlic,and cilantro in oil until tender.
Stir in beans and salsa,simmer on low heat until.
completely heated through.

Nutrition Facts : Calories 234.1, Fat 3.2, SaturatedFat 0.5, Sodium 174.6, Carbohydrate 39.9, Fiber 13.3, Sugar 1.9, Protein 13.2

BEAN SALAD

Bean Salad image

A spicy bean salad that can also be used as a topping for tostadas.

Provided by HEATHERANNE23

Categories Salad Beans Bean and Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 (14.5 ounce) can black beans
1 (14.5 ounce) can dark red kidney beans
1 (15 ounce) can garbanzo beans
1 (14.5 ounce) can pinto beans
1 (10 ounce) package frozen corn kernels, thawed
1 tablespoon vegetable oil
1 teaspoon cumin
2 tablespoons chili powder
1 teaspoon lime juice
1 (8 ounce) jar chunky salsa
1 pinch dried parsley

Steps:

Pour beans into a colander, and rinse under running water.
In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 42.7 g, Fat 3.6 g, Fiber 12.7 g, Protein 11.9 g, SaturatedFat 0.5 g, Sodium 754.7 mg, Sugar 2.3 g

SLOW-COOKER PINTO BEANS

Slow-Cooker Pinto Beans image

I love pinto beans, but I always feel the flavor can easily turn too bland. I added a little this and a little that and came out with this amazing but easy slow-cooker pinto beans recipe. -Erica Vanderpool, Clarksville, Tennessee

Provided by Taste of Home

Categories Side Dishes

Time 8h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound dried pinto beans
1/4 cup sliced onions
8 cups water
1 garlic clove, minced
1 tablespoon chicken bouillon granules
1 tablespoon kosher salt
1 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground coriander
Fresh thyme sprigs , optional

Steps:

Sort beans and rinse in cold water. Add beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir., Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs. , Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 203 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1043mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 9g fiber), Protein 12g protein.

Tips:

Choose the right beans: Pinto beans are the classic choice for this salad, but you can also use black beans, kidney beans, or white beans. If you're using dried beans, be sure to soak them overnight before cooking.
Cook the beans properly: Beans should be cooked until they are tender but still hold their shape. Overcooked beans will be mushy and bland.
Use fresh vegetables: The vegetables in this salad should be fresh and crisp. Avoid using wilted or bruised vegetables.
Chop the vegetables evenly: This will help to ensure that they cook evenly and that the salad has a uniform texture.
Use a good quality salsa: The salsa is a key ingredient in this salad, so it's important to use a good quality salsa that you enjoy the taste of.
Don't skimp on the cilantro: Cilantro adds a bright, fresh flavor to this salad. Be sure to use fresh cilantro, not dried.
Season the salad to taste: Be sure to season the salad with salt, pepper, and cumin to taste before serving.

Conclusion:

Pinto bean salsa salad is a delicious and healthy dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you're looking for a light lunch or a hearty dinner, this salad is a great option. So next time you're looking for a new salad recipe to try, be sure to give pinto bean salsa salad a try.