Pinto Bean Salad

Pinto Bean Salad

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Debbie Kirk


This a fast easy salad. I always have canned beans on hand. So in just a few minutes I have a fast tasty salad with a little crunch for lunch or dinner.


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15 Min
No-Cook or Other


  • 1 can(s)
    pinto beans, rinsed and drained
  • 2 stalk(s)
    celery, finely chopped
  • 2 Tbsp
    red onion, diced
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    rice wine vinegar
  • 1/4 c
  • 1 dash(es)
    each red pepper, black pepper, paprika and cayenne
  • 2 dash(es)
    no salt seasoning
  • ·
    salt/pepper to taste
  • 1 medium
    tomato, seeded and diced

How to Make Pinto Bean Salad


  1. Whisk together oil, vinegar, mayonnaise and seasonings Adjust seasonings to taste.
  2. Dice celery and onion. Stir into dressing.
  3. Add beans and diced tomato and stir gently. Refrigerate for a couple of hours before serving. If making the day before add tomatoes just before serving.

Printable Recipe Card

About Pinto Bean Salad

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Quick & Easy

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