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Pinto Salad

southern.chef's picture
Ingredients
  Canned pinto beans 32 Ounce, drained
  Hard cooked eggs 4 , chopped
  Shredded monterey jack cheese 4 Ounce
  Sliced purple onion 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Cider vinegar 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Picante sauce 2 Tablespoon
  Dijon mustard 15 Gram
  Lettuce leaves 1 (For Serving)
  Bacon slices 4 , cooked, crumbled
Directions

Combine beans, eggs, cheese, and onion in a large bowl, toss gently.
Combine oil, vinegars, picante sauce, and mustard in a jar.
Cover tightly, and shake vigorously.
Pour over bean mixture, tossing gently to coat.
Cover and chill 2 hours.
Serve on lettuce leaves, and sprinkle with bacon.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
8

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4.184375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 328 Calories from Fat 197

% Daily Value*

Total Fat 22 g34.2%

Saturated Fat 5.4 g26.9%

Trans Fat 0 g

Cholesterol 134.2 mg44.7%

Sodium 600.8 mg25%

Total Carbohydrates 20 g6.8%

Dietary Fiber 5.9 g23.8%

Sugars 2.8 g

Protein 12 g23.9%

Vitamin A 8.4% Vitamin C 2.3%

Calcium 16.7% Iron 6.7%

*Based on a 2000 Calorie diet

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Pinto Salad Recipe