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Chef Gene’s Pinto Bean Salad


  • 1-1/2 cups dried pinto beans, soaked overnight and drained
  • 2 medium tomatoes, chopped
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 tablespoon fresh cilantro

For the vinaigrette

  • 1/4 cup malt vinegar ( or any other vinegar of choice)
  • 1 teaspoon salt
  • 3/4 cup olive oil
  • 1 large garlic clove, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • salt and pepper to taste


  1. Put the pintos in a large pot and cover with fresh water. Bring to a boil. Then cover and simmer the beans for 45-60 minutes, or until the beans are soft. Drain the beans and rinse under cold water until fully chilled.
  2. Combine malt vinegar, dried basil, dried oregano, minced garlic. Beat in the olive oil gradually until well mixed. Check seasonings and add salt and pepper, if desired.
  3. Pour dressing over the warm beans and mix until well coated. Add the chopped tomatoes, peppers, cilantro and onions and toss well.
  4. Chill the salad for at least one hour or overnight before serving.