Pinto Bean Salad
Ingredients
- 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
Salt and pepper, to taste Put the pintos in a large Dutch oven and cover with fresh water.
- 2
Add the bay leaf.
- 3
Bring to a boil.
- 4
Then cover and simmer the beans for 30 minutes.
- 5
Stir in the salt and simmer another 30 minutes until beans are tender.
- 6
Fish out the bay leaf and discard.
- 7
Drain the beans and allow to cool until warm, but no longer hot.
- 8
Combine the lemon and lime juice and salt.
- 9
Beat in the olive oil gradually until well mixed.
- 10
Add the garlic and cilantro.
- 11
Check seasonings and add more salt and pepper, if desired.
- 12
Pour dressing over the warm beans and mix until well coated.
- 13
Add the chopped tomatoes and onions and toss well.
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