Pintobeansalad Recipes
PINTO BEAN SALAD
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
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
Provided by Food Network Kitchen
Time 20m
Yield 6 servings
Number Of Ingredients 14
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.
PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl, cover with cold water and let soak overnight.
- Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.
PINTO BEAN AND SPINACH SALAD
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
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
COOL BEANS SALAD
This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.
Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.
BLACK AND PINTO BEAN SALAD
Make and share this Black And Pinto Bean Salad recipe from Food.com.
Provided by Dancer
Categories Black Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and refrigerate for 1 hour prior to serving.
Nutrition Facts : Calories 90.8, Fat 0.5, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 16.6, Fiber 5.8, Sugar 1.4, Protein 5.5
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