| 1 lb. Susie Q's Pinquito Beans prepared with a 3 oz. packet of Pinquito Bean Seasoning | |
| ½ bell pepper (red, green or yellow), diced | |
| 2 tbsp. red wine vinegar | |
| 1/3 cup vegetable or olive oil | |
| 2 tsp. Susie Q's Santa Maria Style Seasoning | |
| 1½ lemons, juiced | |
| 2 green onions, thinly sliced | |
| ½ cup diced red onion | |
| 1 tbsp. fresh cilantro, minced |
There are so many great things about bean salads - they’re easy to prepare, economical, and rich in fiber and protein. This Pinquito Bean Salad is a great make-ahead dish that’s packed full of the fresh flavors of summer and makes a perfect side dish to any meal.
| 1. | Cook the pinquito beans with the seasoning according to the package directions and allow to cool completely. |
| 2. | Drain the excess sauce from the beans and reserve for another use. |
| 3. | Add the beans to a large bowl and toss with the remaining ingredients until well combined. |
| 4. | Cover and refrigerate for several hours or overnight. |
| 5. | Garnish with additional cilantro, diced bell pepper and onion, if desired. |