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Pinto Bean Salad
1
2
1
2
1
2
−½ Cup Dried pinto beans, soaked overnight & drained
Teaspoon Salt
Bay leaf
Medium tomatoes, chopped
Medium red onion, thinly sliced
Green onions (with tops), sliced
3
1
1
Teaspoon Fresh lemon juice
Teaspoon Fresh lime juice
Teaspoon Salt
¼
1
¼
Cup Olive oil
Large garlic clove, minced
Cup Fresh cilantro, chopped
Salt and pepper, to taste
Put the pintos in a large Dutch oven and cover with fresh water. Add the bay
leaf. Bring to a boil. Then cover and simmer the beans for 30 minutes. Stir
in the salt and simmer another 30 minutes until beans are tender. Fish out
the bay leaf and discard. Drain the beans and allow to cool until warm, but
no longer hot.
Combine the lemon and lime juice and salt. Beat in the olive oil gradually
until well mixed. Add the garlic and cilantro. Check seasonings and add more
salt and pepper, if desired.
Pour dressing over the warm beans and mix until well coated. Add the chopped
tomatoes and onions and toss well.
Pinto Bean Salad
65
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