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Pinto Bean Salad

Mexican.Chef's picture
Ingredients
  Cooked pinto beans 2 Cup (32 tbs)
  Celery stalks 3 , diced
  Minced onion 3 Tablespoon
  Chopped parsley 3 Tablespoon
  Cumin 1 Tablespoon
  Mayonnaise 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Fresh lime juice 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Toss all the ingredients together in a bowl.
Cover and refrigerate 2 hours.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes

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