Here's a unique and delicious accompaniment to grilled lamb, chicken or fish.
Recipe information
Yield
Serves 4
Ingredients
2 15- to 16-ounce cans pinto beans, rinsed, drained
3/4 cup chopped onion
1/4 cup olive oil (preferably extra-virgin)
3 tablespoons red wine vinegar
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic
1/8 teaspoon hot pepper sauce
Lemon wedges
Fresh rosemary sprigs (optional)
Preparation
Combine first 7 ingredients in medium bowl. Toss to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.) Squeeze lemon wedges over. Garnish with rosemary sprigs, if desired.
