Cold Pinto Bean Salad
This is one of 4 bean appetizers. Inspired by a popular Brazilian chicken salad, "Salpicão de Frango," this is a cold bean salad with green apple, raisins, and vegetables topped with shoestring potatoes.
Prep Time 20 minutes
Total Time 20 minutes
Ingredients
- 1 can BUSH's Cocina Latina Frijoles a la Mexicana (15.5 oz) drained
- 1/2 cup canned corn kernels drained
- 1/2 large carrot peeled and finely shredded
- 1/4 large red onion finely chopped
- 1 medium green apple peeled, cored and chopped
- 2 tablespoons fresh lemon juice divided
- 2-3 tablespoons golden raisins
- 2-3 tablespoons chopped cilantro or parsley
- 1/3 cup chopped cooked smoked bacon
- salt and ground black pepper to taste
- 1/3 cup plain yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon olive oil
- shoestring potatoes to garnish top of the salad
Instructions
- In a medium bowl, mix together drained beans, corn, shredded carrots, chopped onions, chopped apple drizzled with 1 Tablespoon fresh lemon juice, raisins, cilantro or parsley, and the cooked bacon. Season with salt and pepper to taste.
- In a separate bowl, mix together the yogurt, mayo, olive oil and the remaining tablespoon of lemon juice, stirring well. Add to the bean mixture and stir to combine. Place in serving glasses or bowls, cover, and refrigerate for at least 2 hours. Right before serving, sprinkle a bit of shoestring potatoes on top and enjoy!
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