Pinto Bean Salad Lime (Printable)

Hearty pinto beans with crisp vegetables in zesty lime dressing

# 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 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:

01 - Combine 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 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.
05 - Serve immediately for freshest crunch, or refrigerate for 30 minutes to allow flavors to meld together.

# Expert Tips:

01 -
  • It comes together in literally fifteen minutes but tastes like you spent forever planning it
  • The flavors actually get better after sitting in the fridge, making it perfect for meal prep
  • Everyone assumes it's complicated but it's just beans and vegetables meeting a really good dressing
02 -
  • The salad needs at least thirty minutes in the refrigerator for the flavors to truly marry, but it's still delicious immediately
  • Red onion can sometimes be too sharp, so if you are sensitive to that bite, soak the chopped onion in cold water for ten minutes before adding
  • The vegetables will release some liquid as they sit, which is actually perfect for creating more dressing as you eat
03 -
  • Dry your vegetables well after washing so the dressing does not get diluted
  • Let your beans drain thoroughly in a colander for at least five minutes before using
  • Use a Microplane for the garlic so it practically disappears into the dressing

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