Continuing my "Santa Maria Style BBQ Menu," perfect for Memorial Day weekend, the classic accompaniment to a Santa Maria Grilled Tri-Tip, besides french bread, salsa, macaroni and cheese, green salad, and a strawberry dessert, is pinquito beans. Pinquito beans are very small pink beans that thrive in the fertile soil of the Santa Maria valley. In fact, it's the only place that pinquitos are grown commercially. Unfortunately, I don't have any.
So no pinquitos? No problem! I think everyone is able to locate some humble pinto beans. This recipe for "Pinto Bean Salad" is a zesty variation of the classic accompaniments of pinquitos and salsa, all in one! It has all the flavors I love, onion, cilantro, chiles, tomatoes, and lime! Although it isn't traditional, it's fresh, fast, and downright delicious!
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Pinto Bean Salad
Serves 4-6
Ingredients:
1, 15 ounce can pinto beans, drained and rinsed
1/3 cup minced yellow onion
1/4 cup lightly packed fresh cilantro leaves, chopped
1 jalapeno, seeded and minced
1 tomato, seeded and chopped
2 tablespoons canola oil
1 tablespoon fresh lime juice (not the junk in a bottle!)
1/2 teaspoon chipotle pepper sauce, or other hot sauce, or more to taste
1/4 teaspoon Kosher salt
Freshly ground black pepper, to taste
Directions:
In a serving bowl, combine the ingredients and mix well. Told you it was fast!
Serve warmed or at room temperature.
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