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PINTO BEAN SALAD

 PINTO BEAN SALAD

Pinto beans, fresh Roma tomatoes and red onion marinated in an extra virgin olive oil and Balsamic vinegar dressing seasoned with garlic and basil!

Serves 5

1/2 c. extra virgin olive oil

1/4 c. balsamic vinegar

1 T. sugar

1/2 t. salt

several shakes black pepper

1/4 t. garlic granules

1/2 t. dried basil

2 fresh Roma (Italian plum) tomatoes; cut each in quarters from tip to tip, remove seeds, then slice each quarter, again, tip to tip, into 1/4 inch wide strips

1/2 c. loosely packed and thinly sliced red onion rings (preferably cut from a small red onion)

2 c. cooked, drained pinto beans (fresh cooked from dried, or canned)

In medium-sized mixing bowl combine olive oil, vinegar, salt, pepper, garlic and basil. Stir briskly with fork or wire whisk till thickened.

Add tomatoes and onion rings, and stir gently to coat with dressing.

Add beans, and stir till evenly dispersed.

Notes: Serve at once, or make ahead to serve later. Use as salad, served individually (with or without a lettuce leaf cup), or family style, or as an appetizer served with hard-crusted French bread.

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