Pinto Bean Salad with Lime (Printable)
Tender pinto beans tossed with crisp vegetables and zesty lime dressing. A vibrant, hearty dish ready in just 15 minutes.
# What You'll Need:
→ Beans & Base
01 - 2 cups cooked pinto beans, rinsed and drained
→ 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
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 pinto beans, cherry tomatoes, cucumber, bell pepper, red onion, and cilantro in a large mixing bowl.
02 - Whisk together the olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper in a small bowl until emulsified.
03 - Pour the dressing over the salad mixture and toss gently with salad tongs or a large spoon until all ingredients are evenly coated.
04 - Taste the salad and adjust seasoning with additional salt or pepper if desired. Serve immediately or refrigerate for 30 minutes to allow flavors to meld together.
# Expert Hacks:
01 -
- The lime dressing wakes up everything it touches and makes you feel like you actually know what youre doing in the kitchen
- It keeps beautifully for days unlike those delicate greens that turn into slime overnight
02 -
- Dry beans give you dramatically better texture than canned but lets be realistic about time
- The flavors intensify overnight so this actually tastes better on day two
03 -
- Double the dressing and keep the extra in a jar for instant salads all week
- Massage the dressing into the beans slightly if they seem dry