Potato salad with pinto beans and tomatoes


This potato salad can be served as a meal on its own, as a side dish, or as part of a larger buffet. Soak the beans overnight, then boil them the following day, in plenty of fresh water with a couple of bay leaves for added flavor. If pressed for time, canned beans work just fine.

Ingredients (serves 4-6)
- 6-8 large potatoes, peeled and cut into bite size pieces
- 1 cup pinto beans, boiled and drained
- 3 tomatoes, diced
- 1 small onion, minced 
- 1-2 garlic cloves, mashed
- a handful fresh parsley, chopped
- 1 Tablespoon sumac
- 1 teaspoon Arabic pepper
- salt and pepper, to taste
- 1 lemon, juiced
- 3 Tablespoons extra virgin olive oil

Bring a large pot of water to a rolling boil, add salt and the potatoes and boil for about 5 minutes or until fork tender, drain, place in a large bowl and allow to cool. Alternately, boil the potatoes skin on, the classic way, then peel and dice. Sprinkle the Arabic pepper over the minced onions and gently rub between your fingers to coat evenly (if you can't find Arabic pepper, just skip this step, no big deal). Add the pinto beans, tomatoes, onions, garlic and parsley and season with the sumac, salt, pepper, lemon juice and olive oil. Toss gently to combine, taste and adjust the seasonings to your preference and enjoy!




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