Rainbow Bean Salad

August 4, 2006

Rainbow Bean Salad

Heidi DeCosmo, TCSA

Enjoy the bounty of summer in this refreshing bean salad. Try roasting the corn on the cob and then adding to the salad. Pinto beans are a good source of protein, vitamins and minerals. Once cup of pinto beans provides one quarter of the US Recommended Daily Allowance of protein for adults.

For the salad:
1-3/4 cups cooked pinto beans (about ¾ cup dry)
¼ cup chopped green onions
½ cup diced red onion
1-1/2 cup steamed corn kernels
½ cup diced heirloom tomatoes
½ cup diced green peppers
1 tablespoon chopped fresh cilantro

For the dressing:
¼ cup fresh herb vinegar or seasoned rice-wine vinegar
1 teaspoon chili powder
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper

To quick-soak the beans, add 5 cups of hot water for every ½ pound of beans; heat to boiling, and let boil 2 to 3 minutes. Remove from heat, cover, and set aside for at least one hour or up to 4 hours for a full hot soak. To soak overnight, cover beans with cold water and refrigerate.

After quick-soaking or soaking the beans overnight, discard the soaking water and cover the beans with fresh water. Bring to a rapid boil and reduce heat to a simmer. Cover and cook until tender but not mushy, adding water if necessary. Simmer for about 2 to 3 hours.

In a mixing bowl, combine the salad ingredients and toss gently to combine. In a smaller mixing bowl, combine the dressing ingredients. Pour the dressing over the salad and mix well. Refrigerate for at least 30 minutes prior to serving. Makes 8 servings.

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