The Mountain Laurel
The Journal of Mountain Life

Visit us on FaceBookGenerations of Memories
from the
Heart of the Blue Ridge

Pinto Bean Salad

By Mrs. Inza Belcher © 1984

Issue: August, 1984

The following recipe was sent to us by Mrs. Inza Belcher of Bassett, Virginia. It gives you another way to serve one of the basic staples of country cooking - pinto beans.

1 qt. cold leftover pinto beans
1 medium onion (chopped)
1/2 pint cucumber pickles (chopped)
1 large tomato (chopped)
2 tablespoons mayonnaise

Mix all ingredients well and serve with corn bread, crackers or sandwiches.