Rudys Pinto Bean Salad Recipe 45

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

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

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

Ingredients

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.

RUDY'S PINTO BEAN SALAD RECIPE - (4/5)

Rudy's Pinto Bean Salad Recipe - (4/5) image

Provided by dinachapman

Number Of Ingredients 7

Ingredients

Pinto Beans 2 pounds of pinto beans, cooked
(1 whole onion, chopped
1 tablespoon paprika,
1 tablespoon garlic powder
½ pound bacon, cooked till crisp, drained on paper towel
1 tsp (touch) of cumin
Salt/pepper

Steps:

Toss together and store in fridge.

RUDY'S POTATO SALAD RECIPE - (3.2/5)

Rudy's Potato Salad Recipe - (3.2/5) image

Provided by dinachapman

Number Of Ingredients 9

Ingredients

1 pound potatoes, cubed and boiled, about 10
1/2 cup mayonnaise
1 or 2 tablespoons mustard
1/4 cup celery, chopped
1/4 cup dill pickles, chopped or dill relish
1/4 cup onion
2 tablespoons pimiento, chopped
Salt, to taste
Pepper, to taste

Steps:

Mix together potatoes, mayonnaise, mustard, celery, pickles, onion, pimiento, salt and pepper in a bowl and store in the fridge.

BLACK AND PINTO BEAN SALAD

Black And Pinto Bean Salad image

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

Ingredients

1 cup drained and rinsed black beans
1 cup drained and rinse pinto beans
1 cup diced red bell pepper
1/2 cup minced green onion
1/4 teaspoon cayenne pepper
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 tablespoons minced cilantro

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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