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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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