Pinto Bean Salad
Published: January 1, 2024 | Total Time: 50 min
* recipe image may have been created by generative AI
Shopping Mode
Ingredients
| 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 |
| 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.