FBD

Pinto Bean Salad

GreekVegetarianIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 1 each -1/2 Cup Dried pinto beans, soaked overnight & drained
  • 2 tsp Salt
  • 1 each Bay leaf
  • 2 each tomatoes, chopped
  • 1 each red onion, thinly sliced
  • 2 each Green onions (with tops), sliced
  • 3 tsp Fresh lemon juice
  • 1 tsp Fresh lime juice
  • 1 tsp Salt
  • 0.3 cup Olive oil
  • 1 each garlic clove, minced
  • 0.3 cup Fresh cilantro, chopped

Instructions

  1. 1

    Salt and pepper, to taste Put the pintos in a large Dutch oven and cover with fresh water.

  2. 2

    Add the bay leaf.

  3. 3

    Bring to a boil.

  4. 4

    Then cover and simmer the beans for 30 minutes.

  5. 5

    Stir in the salt and simmer another 30 minutes until beans are tender.

  6. 6

    Fish out the bay leaf and discard.

  7. 7

    Drain the beans and allow to cool until warm, but no longer hot.

  8. 8

    Combine the lemon and lime juice and salt.

  9. 9

    Beat in the olive oil gradually until well mixed.

  10. 10

    Add the garlic and cilantro.

  11. 11

    Check seasonings and add more salt and pepper, if desired.

  12. 12

    Pour dressing over the warm beans and mix until well coated.

  13. 13

    Add the chopped tomatoes and onions and toss well.

Tags

saladgreekgod-bless-texas