|The Bean Book|
|by Rose Elliot|
The Bean Book gives the low-down on beans of every flavor, color and variety.
1 - 10 of 68 for pinto bean salad
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Pour beans in a colander and rinse with cold water. Drain. Add other ingredients and the salad dressing. Mix well, will keep for several days. Refrigerate.
Drain and wash beans in strainer. Mix all ingredients together and chill.
In a large ... cumin, garlic, salt and pepper with fork. Add beans and onions; toss to coat. Cover and chill. Note: This is good with burgers in the summer.
About 15 minutes ... bowl, combine first 5 ingredients. Line plate with lettuce; top with bean mixture. Makes 8 servings; about 295 calories per serving.
Drain liquid from pinto beans and rinse. Add ... NOTE: A great salad to serve out ... food, because nothing will spoil if you have to carry it far. Yield: 8.
Crumble corn bread in pan, then put pinto beans on top of corn bread. Mix peppers, onions, tomatoes, and mayonnaise and place on top of beans and corn bread.
Mix pickles and mayonnaise with a little pickle juice to thin the mixture. Layer everything beginning with the crumbled cornbread on the bottom. End ...
Drain the liquid from the beans and mash. Chop ... sweet pickles and salt. Add the mayonnaise and toss lightly until all ingredients are coated. 6 servings.
Mix all above lightly. Mix dressing ingredients. Pour over bean mixture. Toss to coat. Refrigerate 1 hour. Serve over lettuce.
Mix all ingredients together.
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