Pinto Bean Salad With Roasted Peppers And Pasta Shells Recipes

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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.

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.

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