An easy, meal prep-able, and flavor-packed pinto bean salad with shiitake mushrooms, celery, and herbs. A delicious way to switch up your bean game.
This seemingly basic – but actually incredibly delicious – pinto bean salad is one of my favorites from The Complete Vegan Cookbook. In case you’re not familiar, the book chronicles Natural Gourmet Institute’s signature recipes from their 40-year history; and I had the great honor of being its co-author. The book turns three this month!
I’m a big fan of bean salads in general (easy, healthy, versatile), but this one really tops the charts. Thanks to soy sauce, sesame oil, and sauteed shiitake mushrooms, it has an Asian flavor profile, which is not typical for bean salads. The texture of the creamy beans is punctuated by crunchy celery and scallions, and cilantro brightens everything up.
Why You’re Gonna Love This Pinto Bean Salad
- It’s really very easy. Just throw a bunch of things in a bowl and you’re done.
- It’s make ahead-able. It gets even better after it marinates for a few days.
- It’s versatile. Use it as a topper for salads and grain bowls, or enjoy by itself.
Ingredient Notes + Substitutions
- Pinto Beans: Home-cooked beans are always best, so if you have time, go for it. If not, canned will work, too. You can also sub with kidney beans.
- Shiitake Mushrooms: impart the salad with its signature savory flavor and chewy bits. If you can’t find them, try using rehydrated dried mushrooms instead.
- Scallions: provide crunch and an onion-y flavor. You can sub with finely diced red onion or shallot.
- Celery: also gives a crunchy contrast to the salad.
- Cilantro: If you’re in the it-tastes-like-soap camp, sub with parsley.
- Soy Sauce: lends salt and umami.
- Seasoned Rice Vinegar: “Seasoned” because it already contains sugar and salt (making it perfect for pickling and marinades). If you don’t have it, substitute with plain rice vinegar, apple cider vinegar, or wine vinegar, and compensate with extra soy sauce and about 1/2 teaspoon maple syrup (or honey).
- Sesame Oil: gives the salad the loveliest nutty flavor.
How to Make This Pinto Bean Salad
Cook the Mushrooms: Heat some oil in a pan, add sliced shiitakes with a pinch of salt, and cook until golden, about 8 minutes.
Prep the Beans (if needed): If using home-cooked beans, make sure they’re still warm when you dress the salad – warm beans will absorb the flavors of the marinade better than cold ones. If using canned beans, drain and rinse them in a mesh strainer first, then transfer to a bowl and microwave briefly.
Prep the Other Ingredients: While the mushrooms cook, chop up the celery, scallions, and cilantro, and add to the bowl with the beans.
Finish the Salad: Add the cooked mushrooms to the bowl, and dress with soy sauce, seasoned rice vinegar, and sesame oil. Toss to combine. Set the salad aside for at least 15 minutes to marinate before eating.
How to Serve and Store This Salad
You can serve this salad warm, at room temp, or cold. Add some roasted sweet potatoes or Brussels sprouts, or sauteed vegetables and brown rice, and you’ve got a complete meal. The salad will last in an airtight container in the fridge for up to 5 days.
More ways with beans…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
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Pinto Bean Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
- Category: Salad
- Method: Stovetop
- Diet: Vegan
Description
An easy, macrobiotic-inspired pinto bean salad. (Adapted from The Complete Vegan Cookbook)
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- Fine sea salt and freshly ground black pepper, to taste
- Two 15-ounce cans pinto beans, or 3 cups home-cooked beans* (see note below)
- 2 scallions, chopped*
- 1 large or 2 small celery stalks, finely diced
- 2 tablespoons minced cilantro*
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon seasoned rice vinegar*
- 1 tablespoon toasted sesame oil
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the mushrooms with a pinch of salt and cook until browned, stirring occasionally, about 8 minutes.
- (If using home-cooked beans, make sure they’re still warm when assembling the salad – they will absorb more of the dressing that way. If using canned, drain and rinse the beans first, then warm in the microwave before proceeding.)
- In a large mixing bowl, combine the mushrooms and warm beans with the remaining ingredients and a few grinds of black pepper. Stir to combine. Set the salad aside to marinate for at least 15 minutes before eating.
- Store leftovers in an airtight container in the fridge for up to 5 days. Eat warm or cold.
Notes
- You can sub pinto with kidney beans.
- You can sub scallions with finely diced red onion or shallot.
- You can sub cilantro with parsley.
- Seasoned rice vinegar already contains sugar and salt. If you don’t have it, substitute with plain rice vinegar, apple cider vinegar, or wine vinegar here – and be sure to compensate with extra soy sauce and about 1/2 teaspoon maple syrup or honey.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 200
- Fat: 7.6 g
- Carbohydrates: 28 g
- Fiber: 8.5 g
- Protein: 8.3 g
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