Pink and Red Salad Recipe


Cooking Time1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyCuisine
DishMain Ingredient


 Cooked pinto beans/Canned pinto beans -two 15-ounce cans, drained4 Cup (64 tbs)
 Finely shredded red cabbage2 Cup (32 tbs)
 Finely chopped celery1 Cup (16 tbs)
 Finely chopped radishes1 Cup (16 tbs)
 Seeded chopped cucumbers1 Cup (16 tbs)
 Finely chopped onions1⁄4 Cup (4 tbs)
 Oil1 Cup (16 tbs)
 Cider vinegar1⁄4 Cup (4 tbs)
 Mayonnaise1⁄2 Cup (8 tbs)
 Salt1 1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Dry mustard1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3914 Calories from Fat 2845

% Daily Value*

Total Fat 321 g493.1%

Saturated Fat 38.5 g192.5%

Trans Fat 0 g

Cholesterol 78.6 mg

Sodium 5239.1 mg218.3%

Total Carbohydrates 205 g68.3%

Dietary Fiber 70 g279.9%

Sugars 15.9 g

Protein 67 g133.5%

Vitamin A 42.2% Vitamin C 181.9%

Calcium 46.9% Iron 90.5%

*Based on a 2000 Calorie diet


1. Take a bowl and add pinto beans or canned pinto beans, red cabbage, celery, radishes, cucumbers and onion into it.
2. Take a blender and add oil, cider vinegar, mayonnaise, salt, pepper and dry mustard into it and whirl until well blended.
3. Spoon the dressing mixture over the vegetables and toss such that vegetables get coated.
4. Cover the mixture and refrigerate for several hours thereby allowing the mixture to marinate.
5. Toss the mixture.

6. Spoon the pink and red salad on greens and serve it with rice.