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El Pinto Salad

Mexican.Chef's picture
Ingredients
  Cooked pinto beans 2 Cup (32 tbs), drained
  Hard-cooked eggs 4 , chopped
  Monterey jack cheese cubes 1 Cup (16 tbs) (1/2 Inch Cubes)
  Sweet onion rings 1⁄4 Cup (4 tbs)
  Oil 2 Tablespoon
  Vinegar 1 Tablespoon
  Red chile sauce 1 Tablespoon
  Prepared mustard 1 Teaspoon
  Bacon bits 1⁄4 Cup (4 tbs)
  Lettuce leaves 6
  Parsley sprigs 6
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

1 Mix together the beans, eggs, cheese and onion rings. Chill.
2 Combine remaining ingredients and pour over the bean mixture. Mix well. Sprinkle with crisp bacon bits if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Quick, Healthy

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4.30588
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2305 Calories from Fat 1240

% Daily Value*

Total Fat 147 g226.8%

Saturated Fat 62.3 g311.5%

Trans Fat 0 g

Cholesterol 1260.5 mg420.2%

Sodium 5329.1 mg222%

Total Carbohydrates 101 g33.8%

Dietary Fiber 33.5 g134.1%

Sugars 6.9 g

Protein 145 g289%

Vitamin A 188.3% Vitamin C 46.6%

Calcium 201.4% Iron 61.3%

*Based on a 2000 Calorie diet

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El Pinto Salad Recipe