Pinto Bean Salad with Lime (Print Version)

Tender pinto beans tossed with crisp vegetables in a zesty lime dressing. Ready in 15 minutes.

# What You 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 tbsp extra-virgin olive oil
08 - 2 tbsp fresh lime juice
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 - Place pinto beans, cherry tomatoes, cucumber, 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 pepper in a small bowl until emulsified.
03 - Pour dressing over salad and toss gently with tongs until all ingredients are evenly coated.
04 - Taste and add additional salt or pepper if desired.
05 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld together.

# Handy Tips:

01 -
  • Its the perfect make-ahead dish that actually tastes better after the flavors hang out for a while
  • You probably have everything in your pantry right now, no special grocery run needed
  • The dressing hits that magical sweet spot between tangy and refreshing that keeps people coming back for seconds
02 -
  • I learned the hard way that soggy beans ruin everything, so really let those canned beans drain thoroughly
  • The salad needs at least 30 minutes in the fridge for the magic to happen, so plan accordingly
  • If you're making this ahead, wait to add the cilantro until right before serving so it stays vibrant
03 -
  • Make double the dressing and keep it in a jar in your fridge, it's fantastic on regular green salads too
  • If your red onion seems especially potent, soak the chopped pieces in ice water for 10 minutes before adding them to the salad

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