Pinto Bean And Spinach Salad Recipes

Steps:

• Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
• Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
• Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.

Steps:

• In a bowl, whisk together oil, lemon juice, and mustard; season with salt and pepper. Stir in beans.
• In a medium pot, bring 1 inch salted water to a boil. Add spinach; cover, and cook until wilted, 2 to 4 minutes. Drain spinach, and transfer to bowl with beans. Add parsley, capers, scallions, and lemon zest; toss to combine.

Steps:

• In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender. , Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.

Steps:

• Cook pasta according to the package directions. Drain; transfer to a large bowl., Add beans, vegetables, cheese, olives and basil to pasta. Drizzle with dressing and sprinkle with salt; toss to coat. Sprinkle with walnuts.

Steps:

• Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
• For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

Steps:

• Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
• Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.

Steps:

• In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.
• In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.

Steps:

• Place beans in large Dutch oven and cover with fresh water.
• Add bay leaf and bring to a boil.
• Cover and simmer for 30 minutes.
• Stir in salt and simmer another 30 minutes, until beans are tender.
• Remove bay leaf and drain beans.
• Allow beans to cool to warm, but no longer hot.
• Combine lemon juice, lime juice and salt.
• Beat in olive oil gradually until mixed well.
• Add garlic and cilantro.
• Check seasonings.
• Pour dressing over warm beans and toss.
• Add chopped tomatoes and onions and toss well.