Pinto bean salad
Spain on a Fork · ♥ 1.2K likes · 18.2K views · 5 min video
Read about pinto beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 jar pinto beans
Drain the jarred pinto beans into a fine sieve and rinse under cold running water to remove the preservatives; shake off excess water and put in a large bowl.
A pinto bean salad from Spain
- 1 whole carrot
- 1 whole red bell pepper
Finely chop the peeled carrot and the red bell pepper, cutting around the pepper to avoid the seeds.
- 1 whole spring onion bulb
- spring onion leaves
Finely chop the spring onion bulb and a small handful of its leaves; add everything to the beans.
- 45 ml garlic infused olive oil
- 1 tbsp sherry vinegar
- sea salt
- freshly cracked black pepper
Add the garlic infused olive oil and sherry vinegar, season with sea salt and black pepper, and mix gently so the beans do not break.
Serve at room temperature, or cover with plastic wrap and refrigerate; it holds 4 to 5 days.
Storing and tasting