Pinto Bean Salad

1−½ Cup Dried pinto beans, soaked overnight & drained
2 Teaspoon Salt
1 Bay leaf
2 Medium tomatoes, chopped
1 Medium red onion, thinly sliced
2 Green onions (with tops), sliced
3 Teaspoon Fresh lemon juice
1 Teaspoon Fresh lime juice
1 Teaspoon Salt
¼ Cup Olive oil
1 Large garlic clove, minced
¼ Cup Fresh cilantro, chopped
Salt and pepper, to taste

Put the pintos in a large Dutch oven and cover with fresh water. Add the bay leaf. Bring to a boil. Then cover and simmer the beans for 30 minutes. Stir in the salt and simmer another 30 minutes until beans are tender. Fish out the bay leaf and discard. Drain the beans and allow to cool until warm, but no longer hot.

Combine the lemon and lime juice and salt. Beat in the olive oil gradually until well mixed. Add the garlic and cilantro. Check seasonings and add more salt and pepper, if desired.

Pour dressing over the warm beans and mix until well coated. Add the chopped
tomatoes and onions and toss well.