Pinto Bean Salad

Cuisine at Home - - Grand Finale -

with lemon-gar­lic vinai­grette

To avoid bites of raw gar­lic in the vinai­grette, make a paste with salt by press­ing and drag­ging it with a knife.

Makes 6 serv­ings (about 4 cups) To­tal time: 20 min­utes

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can pinto beans (16 oz.), drained and rinsed cup frozen corn ker­nels, thawed cup halved and thinly sliced radishes cup sliced scal­lions

Tbsp. chopped fresh gar­lic tsp. kosher salt

Tbsp. minced lemon zest Tbsp. fresh lemon juice Tbsp. ex­tra-vir­gin olive oil Salt and black pep­per to taste

Com­bine beans, corn, radishes, and scal­lions.

Crush gar­lic on a cut­ting board with 1/4 tsp. salt, then press and drag with the flat side of knife blade un­til a paste forms.

Whisk to­gether zest, lemon juice, oil, and gar­lic paste; toss with bean mix­ture. Sea­son salad with salt and pep­per and chill un­til ready to serve.

Per serv­ing: 116 cal; 3g to­tal fat (0g sat); 0mg chol; 318mg sodium; 18g carb; 5g fiber; 5g pro­tein

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