Califonia Bountiful
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Pinquito bean salad

Pinquito bean salad


½ lb. pinquito beans, canned or prepared according to your favorite chile bean-type recipe
1/3 cup vegetable or olive oil
1/8 cup red wine vinegar
Juice of 1 ½ lemons
2 green onions, chopped
½ cup diced red onion
½ bell pepper (red, green or yellow), diced into 1/4 -inch segments
1 tbsp. Minced fresh cilantro
Salt, pepper and garlic salt, to taste


If you're using dried beans, cook them according to package directions. Cooked beans will maintain a firm texture. After cooking, drain excess sauce from beans. Mix oil, vinegar, lemon juice, onions, bell pepper and cilantro into the beans. Season to taste with salt, pepper and garlic salt. Chill for several hours or overnight. Toss before serving.

Serves 8