This salad shines by cooking beans fresh and dressing them with the vinaigrette while they are still hot. You can apply this method to any of our premium beans, which is why this basic recipe template may prove especially handy.
Creamy Pinto Bean + Roasted Vegetable Salad
1 cup dry Flourist Pinto Beans, soaked overnight or for 8 hours
3-4 medium carrots, peeled and sliced on the diagonal
2 small zucchini, washed and sliced on the diagonal
2 tbsp olive oil
pinch of salt for roasting vegetables
1/4 cup fresh parsley
1/4 cup fresh dill or basil (optional)
1/2 cup large green Cerignola olives (or other green olives)
1/4 cup olive oil
3 tbsp red wine vinegar
1 tsp sugar
salt to taste
Start by combining the Flourist Pinto Beans in a large pot with plenty of cold water to cover. Bring to a boil and simmer, slightly covered, until tender, about 45-50 minutes. While the beans cook, preheat the oven to 400 degrees. Combine the carrots and zucchini in a mixing bowl and toss with 2 tbsp olive oil and a generous pinch of salt. Roast for 30 minutes, or until browned. Be sure to flip the veggies gently during the roasting process to ensure even cooking.
Once the beans are cooked, drain and add to a mixing bowl. Add the oil, red wine vinegar, sugar, and salt (about 1/2 tsp to start). Toss the beans with the dressing ingredients to mix thoroughly. Once the vegetables are ready, add to the hot bean mixture.
Allow the bean and vegetable mixture to cool slightly before adding the fresh herbs and olives. Toss together and season to taste with additional salt and pepper as desired. Serve warm, or at room temperature.
Try this with freshly cooked Flourist Navy Beans as well.