Pinto Bean Pepper Salad

4 Sep

Yet another use for already chopped up peppers and tomatoes… I make a huge batch of this and then ladle it onto my salads for lunch during the week. It keeps well and the flavors just intensify. Make sure everything you use is very fresh though if you are going to use leftovers.

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2 cups pinto beans
2 large tomatoes
2 large peppers
1 cucumber
2 stalks of celery
4 tablespoons dijon mustard
Juice of half a lemon
1 tablespoon cumin
Chopped parsley
Sea salt

Soak 2 cups dried pinto beans overnight or as long as you can. Draining and rinsing the beans every 6 hours or so. Drain and rinse beans and put them in a large soup pan with enough water that they are submerged by about 2 inches of water. Add a couple pinches of baking soda and salt to soften them up. Bring to a boil and then let simmer until tender. How long this takes will depend on how long you soaked them, if at all. I soaked my beans for about 3 hours and it took 1 1/2 hour to cook.

Mix cooked beans in a large bowl with finely chopped tomatoes, peppers, cucumber, celery, and parsley. Add lemon juice, mustard, cumin, and salt to taste.

Serve chilled.

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