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.
1canBUSH's Cocina Latina Frijoles a la Mexicana (or any canned pinto beans of choice that are well seasoned)(15.5 oz) drained
½cupcanned corn kernelsdrained
½large carrotpeeled and finely shredded
¼large red onionfinely chopped
1medium green applepeeled, cored and chopped
2tablespoonsfresh lemon juicedivided
2-3tablespoonschopped cilantro or parsley
⅓cupchopped cooked smoked bacon
salt and ground black pepper to taste
shoestring potatoes to garnish top of the saladoptional
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!
STORAGE: Store in an airtight container the refrigerator for up 2 days. Do not freeze!
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