Best 5 Pinto Bean Salad With Roasted Peppers And Pasta Shells Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pinto Bean Salad with Roasted Peppers and Pasta Shells: A Colorful and Flavorful Summer Treat

Indulge in a vibrant and delectable summer salad that combines the hearty goodness of pinto beans, the sweetness of roasted red peppers, and the tender bite of pasta shells. This flavorful dish is a delightful blend of textures and tastes, making it a perfect side or main course for any occasion. With its vibrant colors and refreshing flavors, this salad is a feast for both the eyes and the palate. Dive into the full recipe to discover how to create this delightful culinary experience in your own kitchen.

Let's cook with our recipes!

PINTO BEAN SALSA SALAD



Pinto Bean Salsa Salad image

Provided by Food Network Kitchen

Time 20m

Yield 6 servings

Number Of Ingredients 14

1 small clove garlic
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 (15-ounce) can pinto beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1 orange or yellow bell pepper, seeded and diced
1/2 small red onion, finely chopped (about 1/4 cup)
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

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.

ZESTY SOUTHERN PASTA AND BEAN SALAD



Zesty Southern Pasta and Bean Salad image

A colorful and simple little side dish that has been a big hit at potlucks and picnics. It is easy to prepare, healthy and delicious!

Provided by ARIA_MC

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 13

2 cups small seashell pasta
⅓ cup Italian-style salad dressing
salt to taste
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
3 tomatoes, chopped
1 ½ tablespoons ground cumin
½ tablespoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried red pepper flakes
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
  • Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
  • Chill salad in refrigerator until ready to serve.

Nutrition Facts : Calories 267 calories, Carbohydrate 48.6 g, Fat 4.8 g, Fiber 8.2 g, Protein 10.9 g, SaturatedFat 0.8 g, Sodium 642.7 mg, Sugar 4.8 g

PINTO BEANS AND ROASTED RED PEPPER EMPANADAS



Pinto Beans and Roasted Red Pepper Empanadas image

Looking for a southwestern appetizer? These flavorful bean-filled pastries with cilantro cream sauce are sure to impress!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h50m

Yield 12

Number Of Ingredients 14

2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons ice water
Milk
3/4 cup canned pinto beans, drained, rinsed
1/4 cup roasted red peppers, drained, chopped
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)
1/2 cup packed fresh cilantro leaves
2 teaspoons fresh lime juice
1/4 cup mayonnaise
1/2 cup sour cream
1 clove garlic, cut in half

Steps:

  • In medium bowl, stir together flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture is crumbly. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry leaves side of bowl. Form dough into 2 disks; wrap each in plastic wrap. Refrigerate 30 minutes.
  • Heat oven to 450°F. Spray cookie sheet with cooking spray. In small bowl, mix filling ingredients.
  • On well-floured surface, roll out dough disks until 1/8 inch thick. Cut into 4-inch rounds. Reroll scraps; cut out enough dough to make 12 rounds. For each empanada, spoon about 2 tablespoons filling onto center of dough round. Moisten edge with water; fold dough over to form crescent shape. Press edge with fork to seal. Brush top lightly with milk. Place on cookie sheet.
  • Bake 20 minutes or until golden brown and crisp.
  • Meanwhile, in blender or food processor, place sauce ingredients. Cover; blend or process until thoroughly mixed. Spoon into serving bowl. Cover; refrigerate until serving. Serve sauce with warm empanadas.

Nutrition Facts : Calories 260, Carbohydrate 20 g, Cholesterol 10 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving(1 Empanada and 1 Tablespoon Sauce), Sodium 170 mg, Sugar 0 g, TransFat 2 g

CANNELLINI BEAN SALAD WITH ROASTED PEPPERS



Cannellini Bean Salad with Roasted Peppers image

"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

1 large sweet red pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 medium red onion, sliced and separated into rings
1/4 cup minced fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

Nutrition Facts : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

PINTO BEAN SALAD



Pinto Bean Salad image

A bean salad that holds up to all your outdoor barbeques and grilling. This is a good salad with good flavors. Serve with fresh peppers on the side, so each person can kick up the salad to personal preference, or if you all like peppers, go ahead and add it to the beans before serving. Prep time includes soaking for 16 hours.

Provided by Miss Annie

Categories     Beans

Time 17h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 cups dried pinto beans, soaked overnight,and drained
2 tablespoons salt
1 bay leaf
2 medium tomatoes, chopped
1 medium red onion, thinly sliced
2 green onions with tops, sliced
3 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon salt
1/4 cup olive oil
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
salt
pepper, to taste

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.

Tips:

  • Use canned beans to save time. Rinsing the beans before using them will help to remove the excess starch and salt.
  • Roast the peppers ahead of time. This can be done up to 3 days in advance. Simply store the roasted peppers in an airtight container in the refrigerator.
  • Use a variety of pasta shapes. This will add visual interest and texture to the salad.
  • Add other vegetables to the salad, such as corn, tomatoes, or cucumbers. This will make the salad more colorful and nutritious.
  • Dress the salad with a simple vinaigrette. This will help to brighten the flavors of the other ingredients.
  • Serve the salad immediately or chill it for later. This salad is best served fresh, but it can be chilled for up to 2 days.

Conclusion:

This pinto bean salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover beans and roasted peppers. With its colorful and flavorful ingredients, this salad is sure to be a hit with everyone who tries it.

Related Topics