Recipe Du Jour [Southwestern Pinto Bean Salad]
What you’ll need [Serves four]:
Two 15-ounce cans of pinto beans (rinse beans in cold water).
Two celery stalks (diced).
One red bell pepper, finely diced.
One bunch scallions [5-6], thinly sliced.
1/4 cup low-fat sour cream.
3 teaspoons chopped fresh cilantro.
2 teaspoons stoneground mustard.
1 teaspoon dried oregano.
3 tablespoons vegetable oil.
2 tablespoons apple cider vinegar.
Fresh ground black pepper to taste.
DIRECTIONS:
Combine the pinto beans, celery, bell pepper, scallion and cilantro in a large mixing bowl and stir well. Measure the remaining ingredients into a small bowl and whisk well to combine. Pour the dressing over the salad and toss well to coat. Serve immediately, or cover and refrigerate until serving.
Two 15-ounce cans of pinto beans (rinse beans in cold water).
Two celery stalks (diced).
One red bell pepper, finely diced.
One bunch scallions [5-6], thinly sliced.
1/4 cup low-fat sour cream.
3 teaspoons chopped fresh cilantro.
2 teaspoons stoneground mustard.
1 teaspoon dried oregano.
3 tablespoons vegetable oil.
2 tablespoons apple cider vinegar.
Fresh ground black pepper to taste.
DIRECTIONS:
Combine the pinto beans, celery, bell pepper, scallion and cilantro in a large mixing bowl and stir well. Measure the remaining ingredients into a small bowl and whisk well to combine. Pour the dressing over the salad and toss well to coat. Serve immediately, or cover and refrigerate until serving.
