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Vegan pinto bean salad with shiitake mushrooms and herbs in a white bowl.

Pinto Bean Salad

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
  • Author: Alexandra Shytsman
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 minutes
  • Yield: 6-8 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: n/a
  • Diet: Vegan


An easy, meal prep-able, and flavor-packed pinto bean salad with shiitakes, celery, and herbs. (Adapted from The Complete Vegan Cookbook)


  • 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 medium scallions, chopped*
  • 1 large or 2 small celery stalks, finely diced
  • 2 tablespoons minced cilantro*
  • 2 tablespoons soy sauce
  • 1 tablespoon seasoned rice vinegar*
  • 1 tablespoon toasted sesame oil


  1. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the mushrooms with a pinch of salt and cook until browned, stirring occasionally, about 8 minutes.
  2. (If using fresh 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 them first, then warm in the microwave briefly before proceeding.)
  3. 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.
  4. Store leftovers in an airtight container in the fridge for up to 5 days. Eat warm or cold, with grains, cooked vegetables, or a salad.


  • You can sub pinto with kidney beans.
  • You can sub scallions with finely diced red onion.
  • 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 another sweetener.


  • Serving Size: 1/6 of the recipe
  • Calories: 204
  • Fat: 7.6 g
  • Carbohydrates: 28 g
  • Fiber: 8.5 g
  • Protein: 8.3 g

Keywords: pinto, beans, salad, vegan, shiitake

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