Pinto Bean Salad Recipes

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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



Pinto Bean Salad image

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.

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

PINTO BEAN SALSA SALAD

Provided by Food Network Kitchen

Time 20m

Yield 6 servings

Number Of Ingredients 14



Pinto Bean Salsa Salad image

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.

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

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



Black And Pinto Bean Salad image

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

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

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



Cool Beans Salad image

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.

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

BEAN SALAD

A spicy bean salad that can also be used as a topping for tostadas.

Provided by HEATHERANNE23

Categories     Salad     Beans     Bean and Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11



Bean Salad image

Steps:

  • Pour beans into a colander, and rinse under running water.
  • In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 42.7 g, Fat 3.6 g, Fiber 12.7 g, Protein 11.9 g, SaturatedFat 0.5 g, Sodium 754.7 mg, Sugar 2.3 g

1 (14.5 ounce) can black beans
1 (14.5 ounce) can dark red kidney beans
1 (15 ounce) can garbanzo beans
1 (14.5 ounce) can pinto beans
1 (10 ounce) package frozen corn kernels, thawed
1 tablespoon vegetable oil
1 teaspoon cumin
2 tablespoons chili powder
1 teaspoon lime juice
1 (8 ounce) jar chunky salsa
1 pinch dried parsley

PINTO BEAN SALAD

This a fast easy salad. I always have canned beans on hand. So in just a few minutes I have a fast tasty salad with a little crunch for lunch or dinner.

Provided by Debbie Kirk

Categories     Other Salads

Time 15m

Number Of Ingredients 10



Pinto Bean Salad image

Steps:

  • 1. Whisk together oil, vinegar, mayonnaise and seasonings Adjust seasonings to taste.
  • 2. Dice celery and onion. Stir into dressing.
  • 3. Add beans and diced tomato and stir gently. Refrigerate for a couple of hours before serving. If making the day before add tomatoes just before serving.

1 can(s) pinto beans, rinsed and drained
2 stalk(s) celery, finely chopped
2 Tbsp red onion, diced
1 Tbsp olive oil, extra virgin
1 Tbsp rice wine vinegar
1/4 c mayonnaise
1 dash(es) each red pepper, black pepper, paprika and cayenne
2 dash(es) no salt seasoning
salt/pepper to taste
1 medium tomato, seeded and diced

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