Pinto Bean Salad Lime (Printable Version)
Tender pinto beans tossed with crisp vegetables in a zesty lime dressing. Ready in 15 minutes, perfect for sharing or meal prep.
# What You Need:
→ 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 tbsp extra-virgin olive oil
08 - 2 tbsp lime juice (about 1 lime)
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
# Directions:
01 - In a large bowl, combine the pinto beans, cherry tomatoes, cucumber, bell pepper, red onion, and cilantro.
02 - In a small bowl, whisk together the olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper until emulsified.
03 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
04 - Taste and adjust seasoning with additional salt or pepper if needed.
05 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld together.
# Expert Advice:
01 -
- It comes together in literally 15 minutes flat
- The flavors actually get better after sitting in the fridge
- Nobody believes something this healthy can taste this good
02 -
- Waiting 30 minutes before serving transforms this entirely
- The beans soak up the dressing, so add a splash more lime juice if serving leftovers the next day
03 -
- Dry your vegetables thoroughly after washing so the dressing doesn't get watered down
- Massage the dressing into the beans slightly before adding the vegetables