Pinto Bean Salad Lime (Printable)

Hearty pinto beans mixed with crisp vegetables and tangy lime dressing for a refreshing, satisfying meal.

# What You'll 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

# Steps:

01 - Place cooked pinto beans, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro in a large mixing bowl.
02 - Whisk together olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper in a small bowl until fully emulsified.
03 - Pour dressing over the salad mixture and toss gently with salad tongs until all ingredients are evenly coated.
04 - Taste the salad and adjust salt or pepper if needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld together.

# Expert Advice:

01 -
  • It actually tastes better after sitting in the fridge, so you can make it hours ahead
  • The lime dressing wakes up everything without overwhelming the fresh vegetables
02 -
  • The red onion can be overpowering if you chop it too large, keep those pieces tiny
  • Wait to add salt until after the beans have marinated, canned beans are already salty
03 -
  • Use a glass bowl for marinating, the lime can react with metal and create off flavors
  • Double the dressing if you love beans that really soak up the sauce

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