Pinto Bean Salad with Lime (Printable 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 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

# How To Make It:

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 if needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Helpful Hints:

01 -
  • This salad actually tastes better after sitting in the fridge, making it perfect for meal prep
  • The zesty lime dressing transforms humble beans into something crave-worthy
02 -
  • Rinse canned beans thoroughly to remove the canning liquid which can make the dressing taste off
  • The salad needs at least 30 minutes in the fridge for the flavors to really marry together
03 -
  • Toast the cumin in a dry pan for 30 seconds before adding it to the dressing for deeper flavor
  • Use a microplane to grate the garlic so it dissolves into the dressing without any harsh chunks

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