Pinto Bean Salad with Lime (Print Layout)
Tender pinto beans with crisp vegetables and zesty lime dressing
# 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 fresh 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 mixing bowl, add the pinto beans, cherry tomatoes, cucumber, diced bell pepper, red onion, and fresh cilantro.
02 - In a small bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper until emulsified.
03 - Pour the dressing evenly over the salad mixture. Toss gently with salad tongs or a large spoon until all ingredients are thoroughly coated.
04 - Taste the salad and adjust salt or pepper if desired. Serve immediately, or refrigerate for 30 minutes to allow flavors to meld together.
# Expert Suggestions:
01 -
- It comes together in literally fifteen minutes with zero cooking required
- The flavors actually get better after a few hours in the fridge making it perfect for meal prep
02 -
- Don't skip the step of rinsing and draining your beans thoroughly or the dressing will slide right off instead of coating everything perfectly
- The salad tastes best at room temperature so take it out of the fridge about 20 minutes before serving if you've chilled it
03 -
- Use a microplane to grate the garlic into the dressing for a smoother texture and more even flavor distribution
- If you have time let the dressed salad sit for at least 15 minutes before tasting to really let the seasoning settle in