Teresa's Recipes
Zesty Pinto and Black Bean Salad
Dive into this vibrant and nutritious Zesty Pinto and Black Bean Salad, a delightful medley of flavors and colors that celebrates the heartiness of beans. Packed with fresh vegetables and drizzled with a tangy lime dressing, this salad is perfect for a light lunch or as a side dish at your next barbecue. Historically, beans have been a staple in many cultures around the world, providing essential nutrients and protein. This refreshing salad pays homage to that tradition while adding a zesty twist that will have your taste buds dancing.
Ingredients
- 1 can (15 oz), rinsed and drained Pinto beans
- 1 can (15 oz), rinsed and drained Black beans
- 1, diced Red bell pepper
- 1, diced Green bell pepper
- 1/2, finely chopped Red onion
- 1 cup (fresh or frozen) Corn kernels
- 1/4 cup, chopped Cilantro
- 3 tablespoons, freshly squeezed Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 210
- Fat: 8g
- Carbs: 30g
- Protein: 9g
- Sodium: 300mg
- Sugar: 3g
Instructions
- In a large mixing bowl, combine the pinto beans, black beans, diced red bell pepper, diced green bell pepper, chopped red onion, corn kernels, and chopped cilantro. Mix gently to combine.
- In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and black pepper until well blended.
- Pour the dressing over the bean and vegetable mixture and toss gently to ensure everything is evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad a gentle toss and taste for seasoning, adjusting with more salt or lime juice if necessary.
- Serve chilled and enjoy the refreshing burst of flavors!
Tips
- For a spicier kick, add diced jalapeño or a pinch of cayenne pepper to the salad.
- Feel free to swap in seasonal vegetables like diced tomatoes or avocado for added flavor and texture.
- This salad can be made a day in advance; just keep the dressing separate until ready to serve to maintain freshness.