An easy, macrobiotic-inspired pinto bean salad. (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 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
- 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.
- 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.
- Serving Size: 1/6 of the recipe
- Calories: 200
- Fat: 7.6 g
- Carbohydrates: 28 g
- Fiber: 8.5 g
- Protein: 8.3 g
Keywords: pinto, beans, salad, vegan, shiitake