PINTO BEAN SALAD WITH ROASTED PEPPERS AND PASTA SHELLS
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Neddy Odonoghue
odonoghue_n9@yahoo.comThis is a great recipe for meal prep. I make a big batch of the salad on Sunday and then eat it for lunch all week.
Anita Patrick
anita_patrick35@yahoo.comI've made this salad several times and it's always a hit. My family loves the combination of flavors and textures.
fawad Aliyousafzai
a_f16@gmail.comThis salad is a great way to use up leftover pinto beans. It's also a great way to get your kids to eat their vegetables.
Ami Sagor
ami_s45@hotmail.comI love that this salad is so healthy and flavorful. It's a great way to get your daily dose of fruits and vegetables.
Benny Machaba
machabab@yahoo.comI've made this salad several times and it's always a hit with my family and friends.
Julia Garcia
garcia-j24@hotmail.comThis salad is perfect for a potluck or a summer cookout.
Gaming Sakil
g_s@yahoo.comI love the combination of pinto beans, roasted peppers, and pasta shells.
admir kastrati
admir-k43@yahoo.comThis salad is so easy to make and it's so delicious.
Shah Geee
shah.geee@hotmail.co.ukI will definitely be making this again.
Oyekanmi Daniel
o_daniel@aol.comThis is a keeper!
Empress Shee
shee.empress94@gmail.comYum!
Mazen Ghanem
g-mazen@hotmail.co.ukThis salad is a great way to sneak some vegetables into your kids' diet.
Alyssa Mcclattie
m@hotmail.frI love that this salad is so versatile. I can add or remove ingredients depending on what I have on hand.
Khainza Barbra
k-b5@hotmail.comThis is a great recipe for meal prep. I make a big batch of the salad on Sunday and then eat it for lunch all week.
Amer Roshdy
aroshdy@yahoo.comI've made this salad several times and it's always a hit. My family loves the combination of flavors and textures.
Laney Woodruff
w.laney@gmail.comThis salad is so refreshing and flavorful. It's perfect for a summer cookout or potluck.
Khloe Morrow
k-m@hotmail.comI love this recipe! The roasted peppers and pasta shells add a nice touch of sweetness and texture to the salad.
Olagunju Mathew
om7@aol.comThis salad is a great way to use up leftover pinto beans. It's also a great way to get your kids to eat their vegetables.