pinto bean salad with chile vinaigrette

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Pinto Bean Salad with Chile Vinaigrette

 

Recipe By :PRESSURE COOKING FOR EVERYONE by Rodgers and Ward

Serving Size : 12 Preparation Time :0:00

Categories : Pressure Cooker Salads

 

Amount Measure Ingredient -- Preparation Method

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VINAIGRETTE:

1/4 cup fresh lime juice

1 2 jalapeno peppers -- seeded and minced

1 garlic clove -- peeled

2 teaspoons sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup olive oil

BEANS:

1 pound dried pinto beans -- cooked (5 cups)

drained and rinsed

2 medium red bell peppers -- roasted and chopped

4 medium celery ribs -- chopped

2 cups fresh or thawed corn kernels

4 scallions -- finely chopped

salt and freshly ground black pepper -- to taste

4 ounces firm goat cheese (optional) -- crumbled

prefer Bucheron cheese

 

1. To make the vinaigrette: In a blender, combine the lime juice, jalapenos,

garlic, sugar, salt, and pepper. With the machine running, add the oil in a

stream until the vinaigrette thickens.

 

2. In a large bowl, mix the pinto beans, roasted red peppers, celery, corn, and

scallions. Toss with 1/4 cup of the vinaigrette. Cover and refrigerate until

chilled, at least 2 hours.

 

3. Toss with the remaining 1/4 cup vinaigrette. Season with salt and pepper. Top

with the cheese, if desired. Serve chilled.

 

VARIATION: Pinto and Green Bean Salad: Bring a medium saucepan of lightly salted

water to a boil over high heat. Add 8 ounces green beans, cut into 1-inch

lengths. Cook until crisp-tender, about 3 minutes. Drain and rinse under cold

running water. Stir into the salad just before serving.

 

Makes 8 to 12 servings 4 minutes at high pressure

 

TIP: 1 pound (2 cups) dried pintos will yield about 5 to 5 1/2 cups cooked

beans.

 

TIP: Bucheron is a goat cheese from Burgundy. It's firm, acidic, and shaped into

a log. Substitute feta.

 

Copyright:

" 2000 Rick Rodgers and Arlene Ward "

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Per Serving (excluding unknown items): 324 Calories; 19g Fat (50.0% calories

from fat); 9g Protein; 33g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

107mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : This salad is always a hit at summer get-togethers. Bean salads soak up

their dressing and usually need to be re-seasoned with additional dressing

before serving.

 

Nutr. Assoc. : 0 0 20103 0 0 0 0 0 0 0 0 0 0 2873 0 0 0 0

 

 

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