Pinto Bean And Spinach Salad Recipes

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PINTO BEAN AND SPINACH SALAD



Pinto Bean and Spinach Salad image

This protein-packed vegetarian dish will make a hearty lunch -- just add some crusty bread on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon finely sliced lemon zest, plus 2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
coarse salt and ground pepper
3 cups cooked pinto beans
8 ounces flat-leaf spinach (4 cups), trimmed
1/2 cup parsley, chopped
1 tablespoon capers
2 scallions, thinly sliced

Steps:

  • In a bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper. Stir in beans.
  • In a medium pot, bring 1 inch salted water to a boil. Add spinach; cover, and cook until wilted, 2 to 4 minutes. Drain spinach, and transfer to bowl with beans. Add parsley, capers, scallions, and lemon zest; toss to combine.

Nutrition Facts : Calories 295 g, Fat 11 g, Fiber 13 g, Protein 14 g

PINTO BEAN SALAD WITH ROASTED PEPPERS AND PASTA SHELLS



Pinto Bean Salad with Roasted Peppers and Pasta Shells image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 10

3/4 cup dried Pinto beans, washed and picked over
1 1/2 cups very small pasta shells
Olive oil
2 Poblano chiles, roasted, peeled, seeded and diced
2 red peppers, roasted, peeled, seeded and diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 bunch oregano leaves, washed and chopped roughly
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

  • Place the beans in a large pot and cover generously with water. Bring to a boil. Reduce the heat to medium low and cook, covered, until the beans are creamy inside, but not mushy, about 1 to 1 1/2 hours. Drain beans and transfer to a large bowl to cool. Cook shells in rapidly boiling salted water. When done, drain in a colander, then spread shells on a cookie sheet to allow steam to escape. Drizzle with a tiny bit of olive oil. When cool, combine pasta with the pinto beans. Add peppers. In a small bowl, combine the remaining ingredients. Drizzle dressing over salad and toss gently to combine.
  • To roast chiles and peppers: Place over a gas flame or on a tray under a broiler. Keep turning so that the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic or paper bag, tie the top closed and allow to steam until cool to the touch, about fifteen minutes. (To speed things up, place bag in a bowl of ice water.) Peel the peppers by hand, then dip the them briefly in water to remove any blackened bits.

PINTO BEAN SALSA SALAD



Pinto Bean Salsa Salad image

Provided by Food Network Kitchen

Time 20m

Yield 6 servings

Number Of Ingredients 14

1 small clove garlic
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 (15-ounce) can pinto beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1 orange or yellow bell pepper, seeded and diced
1/2 small red onion, finely chopped (about 1/4 cup)
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Steps:

  • Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
  • For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

PINTO BEAN SALAD



Pinto Bean Salad image

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.

Provided by Miss Annie

Categories     Beans

Time 17h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

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

Steps:

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

BEAN SPROUT SPINACH SALAD



Bean Sprout Spinach Salad image

Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. The tangy oil-and-vinegar dressing coats the mixture well. Mom will sometimes add a few radish slices for color. -Susan Emery Everett, Washington

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

1 cup olive oil
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons finely chopped onion
1 egg
2 tablespoons Worcestershire sauce
1 package (10 ounces) fresh spinach, torn
1 cup canned bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-boiled large eggs, sliced
2 tablespoons sunflower kernels

Steps:

  • In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.

Nutrition Facts : Calories 342 calories, Fat 32g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 164mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

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