Chickpeas are great, but have you ever tried pinto bean salad? This recipe is a great way to expand your pinto horizons past refried beans.
Servings6- 8 servings
1(15 ounce) can pinto beans, drained and rinsed
1/4cupplain non-dairy yogurt
1bell pepperseeded and diced
1cupfresh cauliflower, riced(can use other veggie you prefer such as zucchini or even mushrooms)
sea salt & black pepper to taste
sandwich breadcan be gluten free
lettuce or spinach
fresh tomatoes. sliced
1/2medium apple, seeded & diced
1-2 tablespoonscoconut sugar (optional)
In a medium mixing bowl, add the refried beans and mash it together with the onion, yogurt, mustard, and sriracha. Add in the chopped veggies and nuts then season to taste with salt and pepper. Stir in the pinto beans and mix well until combined.
Serve on a sandwich or as desired. Store in an airtight container in the refrigerator.