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Creamy Pinto Salad

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about 6 c. cooked pinto beans, drained (2 c. dry pintos + ½ c. dried chop 

   onions + 6 c. water; NO salt, cook in crockpot 7 to 9 hours, until tender)

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about 1 cup of sour cream

2 T. mayonnaise or miracle whip

1 T. fresh lemon juice

1 T. worcestershire sauce

sea salt and pepper to taste

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shredded lettuce + chopped fresh cilantro

 

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Mix well-drained cooled cooked pinto beans, sour cream to taste, mayonnaise,

lemon juice, worcestershire sauce, and salt/pepper. Chill.

 

Stir. Put servings on bed of shredded lettuce, top with chopped cilantro. 

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