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Pinto Bean Salad

chef.tim.lee's picture
Ingredients
  Canned pinto beans 32 Ounce (2 cans of 16 ounces each)
  Shredded romaine lettuce 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped purple onion 1⁄3 Cup (5.33 tbs)
  Chopped sweet red pepper 1⁄4 Cup (4 tbs)
  Red wine vinegar 3 Tablespoon
  Vegetable oil 2 Tablespoon
  Minced fresh cilantro 2 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Lettuce leaves 6
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a colander, place the beans and wash under cold water for about 1 minute. Set the colander aside and let the beans drain for 1 minute.
2) In a large bowl, combine together the beans, lettuce, celery, onion and pepper and ser aside.
3) In a jar, combine together the oil, cilantro, vinegar and garlic salt, cover lightly and shake vigorously.
4) Over the reserved bean mixture, pour the vinegar and toss gently to coat well.
5) Cover the salad and chill thoroughly.

SERVING
6) Into a lettuce lined salad bowl, spoon the chilled bean salad and serve right away. Sprinkle with cheese before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Cook Time: 
10 Minutes
Servings: 
4

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