Monday, July 21, 2014

Pinto Bean Salad

In the hottest days of summer, the last thing you want to do is stay in the kitchen by a hot stove. So, for a simple side dish, I love cold bean salads. This pinto bean salad is incredibly easy to put together, and is great atop a crisp bed of romaine lettuce, or on its own. 

-2 cans of pinto beans, drained and rinsed
-1 red bell pepper, seeded and thinly sliced
-1 small red onion, finely chopped
-2 small jalapenos, seeded and chopped
-2 cloves of garlic, minced
-1/4 cup cilantro, chopped
-2 tbsp olive oil
-2 tbsp red wine vinegar
-1/4 tsp salt
-1/4 tsp black pepper

1. In a large bowl, toss pinto beans with red bell pepper, red onion, jalapenos, garlic, and and cilantro. Dress with olive oil and red wine vinegar, and season with salt and black pepper. Let stand for 10 minutes, and serve.

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