Pinto Bean Salad

This bean salad is as flavourful as it is colourful! It's packed full of creamy pinto beans and fresh veggies and has a tangy and lightly spiced dressing. It's perfect as a side dish, in a salad buffet, and even as a light meal in its own right.

Prep Time: 15

Total Time: 15

Servings:

Ingredients

1 ½ cups (1 can, 240g drained) pinto beans canned or cooked from dried
1 red bell pepper diced
1 small red onion finely chopped
1 cup cherry tomatoes halved
1 ripe avocado diced
½ cup (85 g) corn kernels canned or cooked from fresh or frozen
4 tablespoons fresh cilantro / coriander leaves chopped
2 tablespoons lime juice about 1 lime
1 tablespoon olive oil
1 tablespoon red wine vinegar
¼ teaspoon ground cumin
¼ teaspoon chili powder
1 clove garlic minced
¼ teaspoon salt

Instructions

In a large bowl, combine the cooked pinto beans, diced red bell pepper, chopped red onion, sliced cherry tomatoes, diced avocado, cooked or canned corn kernels and chopped cilantro / coriander leaves.
In a separate small bowl, whisk together the lime juice, olive oil, red wine vinegar, ground cumin, chili powder, minced garlic and salt.
Pour the dressing over the beans and veggies and toss gently to coat everything evenly. Place in the fridge to marinate until serving, or enjoy immediately.

Notes

Pinto beans

You can use canned beans or cook your own dried pinto beans - you can find cooking instructions in the post above. Half a cup dried of pinto beans will make approximately 1 ½ cups of cooked beans which is the equivalent of a 15-ounce or 400g can of beans when drained. You can also use other varieties of beans.

Nutrition

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