Best-of-the-West Bean Salad
Recipe from Pace Salsa & Picante

This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and vinegar.


Best-of-the-West Bean Salad

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Servings: 8
Prep Time: 10 mins
Total Time: 2 hrs 10 mins
Related Categories: Bean Salad, Kidney Bean Salad, Salad, Vegan, Vegan Salads
 
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Ingredients
  • 3/4  cup
    Pace® Picante Sauce
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  • 2  tbsp.
    chopped fresh cilantro leaves
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  • 2  tbsp.
    red wine vinegar
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  • 1  tbsp.
    vegetable oil
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  • 1 
    large green pepper, diced (about 1 cup)
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  • 1 
    medium red onion, very thinly sliced (about 1/2 cup)
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  • 1  can
    (about 15 ounces) kidney beans, rinsed and drained
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  • 1  can
    (about 15 ounces) pinto beans, rinsed and drained
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Directions
1.
Stir the picante sauce, cilantro, vinegar, oil, pepper, onion, kidney beans and pinto beans in a medium bowl. Cover and refrigerate for 2 hours, stirring occasionally during chilling time. Garnish with additional cilantro.

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