Cold Pinto Bean Salad
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.
Servings 4 people
Calories306 kcal
Cost $ 2.00 per person
Equipment
- Mixing bowl
- Refrigerator
Ingredients
- 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
- 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 optional
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!
Recipe Notes
STORAGE: Store in an airtight container the refrigerator for up 2 days. Do not freeze!
Nutrition
Calories: 306kcal | Carbohydrates: 34g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 507mg | Potassium: 525mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1332IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 2mg
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