An easy pinto bean salad recipe made with canned pinto beans, vegetables, bacon, and mayo in 20 minutes. It is refreshing and so delish! Serve as a side for barbecue, grilled meats, and as a filling for sandwiches.
Don't you love a refreshing salad at summetime?
It is even better when the salad is fulfilling. Our pinto bean salad are these and more.
You cna prepare it in 20 minutes with pantry staples such as canned beans and vegetables, bacon, and condiments. It makes a complete quick lunch or a side for barbecue, grilled meats, and even a yummy filling for sandwiches.
Table of Contents
What are pinto beans made of?
Pinto beans are a dried legume with speckles that disappear once cooked. They are a staple in Mexican cuisine as well as in several South American countries including Brazil, where they are called feijão mulatinho. They are a great source of protein and fiber, and quite a versatile ingredient.
What's Another Name for Pinto Beans?
Because pinto beans are a variety of kidney bean, they are also called 'light speckled kidney' beans.
How to Make Pinto Bean Salad
In a medium bowl, mix together drained beans, corn, shredded carrots, chopped onions, chopped apple drizzled with 1 tablespoon of 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!
To make this pinto bean salad vegetarian, simply omit the bacon.
Store salad in an airtight container in the fridge for up to 2 days.
Other Bean Recipes
- Brazilian feijoada recipe
- Vegetarian feijoada
- How to make black beans
- Black beans and rice
- Minestrone recipe
- Pinto beans hummus
PIN & ENJOY!
Cold Pinto Bean Salad
- Mixing bowl
- 1 can BUSH's Cocina Latina Frijoles a la Mexicana (or any canned pinto beans of choice that are well seasoned) (15.5 oz) drained
- ½ cup canned corn kernels drained
- ½ large carrot peeled and finely shredded
- ¼ 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
- ⅓ cup chopped cooked smoked bacon
- salt and ground black pepper to taste
- ⅓ cup plain yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon olive oil
- shoestring potatoes to garnish top of the salad optional
- 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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This was once a sponsored post in collaboration with Bush's Cocina Latina.