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Nutrition Facts
Serving Size 1 (104g) Recipe makes 8 servings
Calories 200
Calories from Fat 65		(32%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2042mg		85%
Potassium 620mg		17%
Total Carbohydrate 26.3g		8%
	Dietary Fiber 6.3g	25%
	Sugars 2.4g
Protein 8.3g		16%
detailed view... how is this calculated?

Pinto Bean Salad

Recipe #26940 | ½ day | ½ day prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Miss Annie
Apr 30, 2002

A bean salad that holds up to all your outdoor barbeques and grilling. This is a good salad with good flavors. Serve with fresh peppers on the side, so each person can kick up the salad to personal preference, or if you all like peppers, go ahead and add it to the beans before serving. Prep time includes soaking for 16 hours.

SERVES 8 -10 (change servings and units)

Ingredients

1 1/2 cups dried pinto beans, soaked overnight,and drained
2 tablespoons salt
1 bay leaf
2 medium tomatoes, chopped
1 medium red onion, thinly sliced
2 green onions with tops, sliced
3 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon salt
1/4 cup olive oil
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
salt
pepper, to taste

Directions

1
Place beans in large Dutch oven and cover with fresh water.
2
Add bay leaf and bring to a boil.
3
Cover and simmer for 30 minutes.
4
Stir in salt and simmer another 30 minutes, until beans are tender.
5
Remove bay leaf and drain beans.
6
Allow beans to cool to warm, but no longer hot.
7
Combine lemon juice, lime juice and salt.
8
Beat in olive oil gradually until mixed well.
9
Add garlic and cilantro.
10
Check seasonings.
11
Pour dressing over warm beans and toss.
12
Add chopped tomatoes and onions and toss well.

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Featured Reviews for This Recipe

From: Chef Lanibobonnie

On Oct 8, 2009

I took this to a family dinner and it wasn't a big hit but I really liked it and I loved the tartness as posted. I really enjoy the flavors of cilantro and citrus. I was a pleasant change of pace.

0 people found this review helpful

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From: Kumquat the Cat's friend

On Mar 24, 2007

I made this with 1 14 ounce can of pinto beans, and it turned out fine. We like sour, so I went ahead and added the recommended lemon and lime juice, but it was a bit too sour so I diluted it with 1/4 cup veggie broth. That made it a little soupy, so we just ate it with a spoon. I was glad I added the broth, which, together with letting it sit while I prepared the rest of dinner, cut down on some of the bite of the onion. My BF finds raw onions hard to tolerate. He's also not overly fond of cilantro, so I omitted it. Finally, to make it lower in calories I only added 1 tablespoon olive oil. Thanks for the nice pinto bean salad:D

2 people found this review helpful

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From: PanNan

On Feb 10, 2003

Very fresh tasting. I served it with Mexican rice and chicken. We'll definitely make this again. I think I will measure a little lightly on the lemon and lime next time, because it was just a little sour, but really good. Thanks, Annie

2 people found this review helpful

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