Lefty
Yank
2 (15-ounce) cans pinto beans, drained and rinsed
2 celery stalks, thinly sliced
1 large ripe tomato, cored, halved and chopped
1/2 small red or yellow onion, finely minced
1/4 cup extra-virgin olive oil
¼ cup red wine vinegar
1/4 cup rice vinegar
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon ground cloves
1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
1 teaspoon finely chopped fresh oregano leaves
Mix the beans, celery,tomatoes, pickles, and onion together in a large bowl. In a small bowl,
whisk the olive oil, vinegar, Worcestershire sauce, sugar, cloves, paprika,
salt and pepper. Pour the salad dressing over the beans and toss to coat.
Cover with plastic wrap and refrigerate for at least 1 hour or overnight
before serving.
2 celery stalks, thinly sliced
1 large ripe tomato, cored, halved and chopped
1/2 small red or yellow onion, finely minced
1/4 cup extra-virgin olive oil
¼ cup red wine vinegar
1/4 cup rice vinegar
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/4 teaspoon ground cloves
1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
1 teaspoon finely chopped fresh oregano leaves
Mix the beans, celery,tomatoes, pickles, and onion together in a large bowl. In a small bowl,
whisk the olive oil, vinegar, Worcestershire sauce, sugar, cloves, paprika,
salt and pepper. Pour the salad dressing over the beans and toss to coat.
Cover with plastic wrap and refrigerate for at least 1 hour or overnight
before serving.
