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Tijuana Pinto Bean Salad

Wylie.Dufresne's picture
  Dried pinto beans 1⁄2 Cup (8 tbs)
  Seasoning mix 1 Tablespoon
  Onion powder 2 Teaspoon
  Garlic powder 1 3⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Sweet paprika 1 Teaspoon
  Dry mustard 1 Teaspoon
  Black pepper 1 Teaspoon
  Dried oregano leaves 1 Teaspoon
  Ground pasillo chili pepper 1 Teaspoon
  Ground new mexico chili pepper 1 Teaspoon
  Pepper white 3⁄4 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Defatted chicken stock 4 Cup (64 tbs)
  Diced onions 3⁄4 Cup (12 tbs) (In All)
  Finely chopped cabbage 1⁄2 Cup (8 tbs)
  Bok choy leaves 1⁄2 Cup (8 tbs), diced
  Diced mushrooms 1 1⁄2 Cup (24 tbs) (In All)
  Ground cumin 1 Teaspoon
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Worcestershire sauce 2 Tablespoon
  Tamari 2 Tablespoon
  Apple juice 1 Cup (16 tbs)
  Nonfat mayonnaise 1⁄2 Cup (8 tbs)
  Finely diced carrots 1⁄2 Cup (8 tbs)
  Diced red bell peppers 1⁄4 Cup (4 tbs)
  Diced green bell peppers 1⁄4 Cup (4 tbs)
  Finely diced celery 3⁄4 Cup (12 tbs)
  Diced peeled cucumber 1 Cup (16 tbs)
  Canned mild green chilis 1⁄2 Cup (8 tbs), chopped

Day 1: Add enough water to the pinto beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator.
As the beans absorb the water, they will more than double in volume.
Day 2: Combine the seasoning mix ingredients in a bowl.
Drain the beans.
Place a heavy 5 quart pot over high heat and add the chicken stock, all but 1 tablespoon of the seasoning mix, and the drained beans.
Cook until the starches in the beans start to break down, the beans are tender, and the liquid is thick and starts to look creamy, about 50 minutes.
If the level of the liquid seems low during the cooking time, add water 1 cup at a time.
Once the beans are tender, drain (but do not rinse), and set them aside to cool.
Place 1/2 cup of the cooled beans in a blender with 1/4 cup of the onions, the cabbage, bok choy, 1/2 cup of the mushrooms, the chile peppers, cumin, balsamic vinegar, Worcestershire sauce, tamari, apple juice, and the remaining 1 tablespoon of the seasoning mix, and puree until smooth.
Add the may onnaise and stir to blend thoroughly.
Place the remaining drained beans in a large bowl, add the remaining vegetables, and toss until evenly mixed.
Add the mixture from the blender and fold gently until evenly distributed.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1019 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.8%

Saturated Fat 0.71 g3.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8872.7 mg369.7%

Total Carbohydrates 197 g65.5%

Dietary Fiber 32.4 g129.7%

Sugars 69.8 g

Protein 57 g113.8%

Vitamin A 294.1% Vitamin C 323.9%

Calcium 86.8% Iron 116.6%

*Based on a 2000 Calorie diet

Tijuana Pinto Bean Salad Recipe