Pinto Salad Recipe
Ingredients
| Canned pinto beans | 32 Ounce, drained | |
| Hard cooked eggs | 4 , chopped | |
| Shredded monterey jack cheese | 4 Ounce | |
| Sliced purple onion | 1⁄2 Cup (8 tbs) | |
| Vegetable oil | 1⁄2 Cup (8 tbs) | |
| Cider vinegar | 2 Tablespoon | |
| Red wine vinegar | 2 Tablespoon | |
| Picante sauce | 2 Tablespoon | |
| Dijon mustard | 15 Gram | |
| Lettuce leaves | 1 (For Serving) | |
| Bacon slices | 4 , cooked, crumbled |
Nutrition Facts
Serving size
Calories 631 Calories from Fat 207
% Daily Value*
Total Fat 23 g36%
Saturated Fat 5.8 g28.8%
Trans Fat 0 g
Cholesterol 135.1 mg45%
Sodium 201.3 mg8.4%
Total Carbohydrates 74 g24.6%
Dietary Fiber 17.8 g71.4%
Sugars 4 g
Protein 31 g62.7%
Vitamin A 8.4% Vitamin C 14.2%
Calcium 24.7% Iron 34.2%
*Based on a 2000 Calorie diet
Directions
Combine oil, vinegars, picante sauce, and mustard in a jar.
Cover tightly, and shake vigorously.
Pour over bean mixture, tossing gently to coat.
Cover and chill 2 hours.
Serve on lettuce leaves, and sprinkle with bacon.
Chef
