PINTO BEAN SALAD
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
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.
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Anotidaishe Divine
[email protected]Yum!
Jayson Hamler
[email protected]This was a great salad! I was looking for a new way to use up some leftover pinto beans, and this fit the bill perfectly. It was easy to make and very flavorful. I especially liked the addition of the corn and black beans. I will definitely be making
Hamidullah Qurbani
[email protected]This salad is amazing! I've made it several times now and it's always a hit. The flavors are so fresh and flavorful, and the beans are cooked perfectly. I love that it's so easy to make, too. I usually add a little bit of chopped red onion and avocad