Pinto Bean Salad with Lime (Printable)
Tender pinto beans with crisp vegetables and zesty lime dressing. Ready in 15 minutes.
# What's Needed:
→ Beans & Base
01 - 2 cups cooked pinto beans, rinsed and drained if 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 tablespoons extra-virgin olive oil
08 - 2 tablespoons fresh lime juice (about 1 lime)
09 - 1 clove garlic, minced
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon chili powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
# How to Make It:
01 - Place the cooked pinto beans, cherry tomatoes, cucumber, red bell pepper, red onion, and fresh cilantro into a large mixing bowl.
02 - In a small bowl, whisk together the extra-virgin olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper until fully emulsified.
03 - Pour the prepared dressing over the bean and vegetable mixture. Toss gently with salad tongs or a large spoon until all ingredients are evenly coated.
04 - Taste the salad and adjust salt or pepper if desired. Serve immediately for freshest texture, or refrigerate for 30 minutes to allow flavors to meld together.
# Tips for Success:
01 -
- The beans make it filling enough to stand alone as a lunch but still feel like summer
- You can throw it together in fifteen minutes flat with pantry staples
- Everything gets better after sitting in the fridge for a bit
02 -
- Refrigerating for even 20 minutes transforms this into something magical
- The beans will drink up some dressing so make a little extra if serving later
- This actually tastes better on day two if you somehow have leftovers
03 -
- Dry your vegetables after washing so the dressing does not get watered down
- Let the salad sit at room temperature for 15 minutes before serving