Pinto bean salad

Ingredients

• 500 g cooked pinto (or red kidney) beans
• 1 onion
• 250 g red onion
• 1 carrot
• 4 garlic cloves
• 3 bay leaves
• 1 large celery stalk
• A few fresh sage leaves
• 6 tablespoons virgin olive oil
• ¼ glass red wine vinegar (50 ml)
• A small handful of fresh parsley
• Ground black pepper
• Salt
• Water

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of red kidney beans
• What to use instead of onion
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of carrots

Instructions

1. Peel the onion and cut it in half, peel the carrot and crush the garlic. Chop the red onion and parsley.
2. Drain the beans.
3. Put the halved onion, carrot, bay leaves, garlic, celery, sage and 2 tablespoons of the oil in a large covered pot, and cover with water. Boil over medium heat for 15 minutes.
4. Add the beans, cover and cook for 10 more minutes, stirring now and then.
5. Meanwhile, mix the chopped red onion with 2 tablespoons of oil in a small bowl and set aside.
6. Drain the beans and discard the herbs and vegetables (you can use them for broth or purees).
7. Put the beans in a large bowl and add the red onion, the remaining 2 tablespoons of oil, the vinegar, parsley, salt and pepper. Adjust the salt and serve warm.

Nutrition facts

Approximate, per serving (about 287 g). Calculated with data from USDA FoodData Central.