Pinto Bean Salad
1 cup olive oil
1/2 cup red wine vinegar
4 cloves garlic, minced
1 teaspoon sugar
salt to taste
fresh ground black pepper to taste
3 tablespoons liquid from beans
1 24-ounce jar Randall Pinto Beans
1 1/2 small red onions, peeled, quartered, and thinly sliced
Make a dressing from the oil, vinegar, garlic, sugar, salt, pepper, and bean liquid.
Combine the Randall Beans with the onions and pour the dressing over them. Toss until all the beans are evenly coated, then put aside for several hours before serving.
Serve cool or at room temperature.
Serves 8 to 10.