Thursday, June 13, 2013

Pinto Bean Salad

Serves 4
1/2 cup dry pinto beans, picked over and soaked for 12 hours
1 1/2 cups water
1 medium organic tomato, diced
1/4 cup diced red onion
1 tsp dried basil
1/2 cup diced red bell pepper
2 Tbsp freshly squeezed lemon juice
2 Tbsp olive oil
1 clove garlic, minced
2 Tbsp fresh minced parsley
1/4 cup organic sweet corn, fresh or frozen, blanched 1 minute
1 tsp ume plum vinegar, or to taste
Cook dried beans on stovetop or in crockpot until soft. Drain and combine olive oil, garlic, parsley, ume vinegar, lemon and lime juices in a small mixing bowl and mix thoroughly. Place cooked beans and all remaining ingredients in a medium mixing bowl. Pour the dressing over and toss well. Serve as is or refrigerate 1 hour before serving.

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