Best 4 Pinto Bean And Spinach Salad Recipes
Calling all health-conscious foodies! Discover a culinary delight that nourishes your body and tantalizes your taste buds – the Pinto Bean and Spinach Salad. Bursting with vibrant colors, textures, and flavors, this salad is a symphony of wholesome ingredients that come together to create a symphony of flavors. Indulge in the earthy goodness of pinto beans, the vibrant freshness of spinach, the sweetness of cherry tomatoes, the crunch of red onions, and the tangy zest of a zesty lemon-tahini dressing. It's a flavor sensation that will leave you feeling satisfied, energized, and utterly delighted.
1. **Pinto Bean and Spinach Salad:** Dive into the classic combination of protein-packed pinto beans and nutrient-dense spinach, tossed with a medley of colorful veggies and a tangy dressing. This crowd-pleasing salad is perfect for potlucks, picnics, or a quick and healthy weeknight meal.
2. **Pinto Bean and Spinach Salad with Feta:** Elevate the classic salad with the addition of creamy feta cheese, adding a delightful salty and tangy dimension to each bite. This variation is sure to impress even the most discerning palate.
3. **Warm Pinto Bean and Spinach Salad:** Experience a warm and comforting twist on the classic salad, featuring sautéed pinto beans and spinach tossed in a warm, flavorful dressing. This hearty salad is perfect for a cozy lunch or dinner on a chilly day.
4. **Curried Pinto Bean and Spinach Salad:** Embark on a culinary journey with this exotic salad, where aromatic curry powder and creamy coconut milk create a flavorful dressing that complements the pinto beans and spinach beautifully. This salad is sure to transport your taste buds to a faraway land.
5. **Southwestern Pinto Bean and Spinach Salad:** Indulge in the bold flavors of the Southwest with this lively salad, featuring a zesty dressing made with chili powder, cumin, and fresh cilantro. Top it off with crunchy tortilla strips for an extra burst of texture and flavor.
Explore these culinary creations and discover a new favorite salad recipe that will become a staple in your healthy eating routine.
PINTO BEAN SALSA SALAD
Provided by Food Network Kitchen
Time 20m
Yield 6 servings
Number Of Ingredients 14
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.
PINTO BEAN AND SPINACH SALAD
This protein-packed vegetarian dish will make a hearty lunch -- just add some crusty bread on the side.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 295 g, Fat 11 g, Fiber 13 g, Protein 14 g
PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl, cover with cold water and let soak overnight.
- Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.
LARGE WHITE BEAN, TUNA AND SPINACH SALAD
You could use canned cannellini beans for this, but I love the size and texture of large white limas. I don't soak limas because the skins tend to detach and the beans fall apart when you cook them. You want them intact for this, but you also need to make sure to cook them all the way through.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Rinse the beans and combine with the water in a soup pot. Add the halved onion, the crushed garlic cloves, the bay leaf and the sage leaves. Bring to a gentle boil, add salt to taste, cover and boil very gently for 1 to 1 1/2 hours, or until the beans are tender (sometimes they take longer, about 2 hours; it depends in part on the age of the beans). Remove from the heat. Set a colander over a bowl and drain the beans. Discard the bay leaf, onion, garlic cloves and sage. Some of the beans will have slipped out of their skins and fallen apart, but most should be intact. The broth can be used for a soup or pasta sauce.
- Meanwhile, prepare the spinach and the dressing. Whisk together the vinegar, lemon juice, minced or puréed garlic, mustard, salt to taste and the olive oil.
- In a large bowl, gently toss together the beans and the tuna. Don't worry if some of the lima beans fall apart. Add the mint, half the chives and half the dressing and toss again. Season to taste with salt and pepper.
- Toss the spinach with the remaining dressing. Line a platter or wide bowl with the spinach, top with the tuna, and sprinkle the remaining chives over the top. Garnish with red onions and black olives if desired, and serve.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- For the best flavor, use fresh, ripe spinach and pinto beans. You can also use frozen spinach, but be sure to thaw and drain it well before using.
- If you don't have any cooked pinto beans, you can use canned beans. Just be sure to rinse them well before using.
- Feel free to add other vegetables to this salad, such as chopped cucumber, bell pepper, or carrots.
- For a more flavorful dressing, use a combination of olive oil and vinegar. You can also add a squeeze of lemon juice or a teaspoon of Dijon mustard.
- Serve this salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.
Conclusion:
This pinto bean and spinach salad is a healthy and delicious way to enjoy these two nutritious ingredients. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled or roasted meats. With its simple ingredients and easy preparation, this salad is sure to become a favorite in your home.
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