Pinto Bean Salad
Published: January 1, 2024
Image info
Ingredients
Salad
2 cups cooked pinto beans
2 ribs celery , diced
0.5 count red onion , diced
1 cup grape tomatoes , halved lengthwise
0.33 cup toasted walnuts , chopped
0.33 cup feta crumbles (may substitute goat cheese crumbles)
1 tbsp Italian parsley , chopped
Dressing
0.25 cup red wine vinegar
0.25 cup extra virgin olive oil
1 to taste salt
1 to taste freshly ground black pepper
Directions
- In a large serving bowl, combine the beans, diced celery, diced red onion, halved grape tomatoes, and chopped toasted walnuts. Season the mixture to taste with salt and pepper.
- In a dressing cruet or jar with a tight-fitting lid, combine the red wine vinegar and olive oil. Shake vigorously to emulsify the dressing, then season to taste with salt and pepper.
- Drizzle the desired amount of dressing over the salad and gently toss to coat. Top the salad with feta crumbles and chopped parsley.
- Serve the salad immediately, or chill and serve at a later time. The salad is best enjoyed at room temperature.