Recipes from Paso Robles: Pasolivo Bean Salad

Lemonby Tina Swithin

I am always up for a culinary adventure so when I picked up a recipe card from Pasolivo, I made a commitment to myself to try something new. The recipe was for a bean salad and the problem is that I've never actually cooked beans! While it may sound silly to some, beans in their raw stage actually intimidate me! It seems like such a daunting process to prepare them and I have a reputation for being a bit impatient.     

The recipe itself wasn't very intimidating and in fact, it appeared quite simple. The end result was amazing and the bonus was that dried beans are NOT as scary as they look.  It's never too late to conquer your fears!   

Pasolivo Bean Salad

  • Dried-beans_194Dried white beans, black beans and kidney beans (1/2 cup of each)
  • 1/2 sweet yellow onion (diced)
  • 1/2 red bell peper (diced)
  • 1/2 bunch of cilantro (chopped)
  • 50 ml (about 1/3 cup) of lemon olive oil
  • 1/3 cup balsamic vinegar
  • 1 Tbsp of honey
  • Salt and pepper to taste

Soak the beans for 8 hours, rinse, cover with water and simmer for 30 minutes. Add in all other ingredients. Mix together. Add salt and pepper to taste. Refrigerate for four hours.

Here's a quick tutorial: 4 Ways to Cook Dried Beans

Swithin is the Blog Manager for where she writes blog-a-licious Paso Robles articles. 
Tina is also a Huffington Post contributor where she covers family
travel and "hidden gems" in California. Follow the Paso Robles Insider
to get the inside scoop on all the haps in Paso Robles Wine Country.