Pinto Bean Salad Lime (Print Version)
Tender pinto beans with crisp vegetables in zesty lime dressing. Ready in 15 minutes.
# What You Need:
→ Beans & Base
01 - 2 cups cooked pinto beans, rinsed and drained if using canned
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 red bell pepper, diced
05 - 1/4 red onion, finely chopped
06 - 1/4 cup fresh cilantro, chopped
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp fresh lime juice
09 - 1 clove garlic, minced
10 - 1/2 tsp ground cumin
11 - 1/2 tsp chili powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
# How-To:
01 - Place cooked pinto beans, halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, and fresh cilantro in a large mixing bowl.
02 - Whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper in a small bowl until emulsified.
03 - Pour dressing over bean and vegetable mixture. Gently toss with salad tongs or spoon until evenly coated.
04 - Taste salad and add additional salt or pepper if desired.
05 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld together.
# Expert Advice:
01 -
- Everything comes together in one bowl with minimal cleanup
- The flavors actually improve after a few hours in the refrigerator
- Its substantial enough to be a main course but light enough for summer weather
02 -
- Drain those beans really well, especially if theyre canned, because excess water will dilute your dressing
- The salad gets better as it sits so feel free to make it a few hours ahead of time
- Red onion can be quite sharp so if you are sensitive, rinse the chopped onion under cold water before adding
03 -
- Let the salad come to room temperature before serving if it has been refrigerated, the flavors are much more vibrant
- Mix the dressing directly in the bottom of your serving bowl, then pile everything on top and toss when ready to serve