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Pinto Bean and Corn Salad
Experience a burst of fresh flavors with this vibrant Pinto Bean and Corn Salad. This salad is a delightful medley of pinto beans, sweet corn, juicy cherry tomatoes, creamy avocado, and crunchy red onion, all tied together with a zesty lime-olive oil dressing. Originating from the culinary traditions of the Southwest, this salad is as nutritious as it is flavorful, making it a perfect side dish for your next barbecue or summer picnic.
Servings: 4
Ingredients
- Black pepper
- 1/2 teaspoon, freshly ground
- Salt
- 1 teaspoon
- Olive oil
- 1/4 cup
- Lime juice
- 2 tablespoons, freshly squeezed
- Cilantro
- 1/4 cup, finely chopped
- Red onion
- 1/2 cup, finely diced
- Avocado
- 1, ripe, peeled and diced
- Cherry tomatoes
- 1 cup, halved
- Corn kernels
- 1 cup, fresh or frozen
- Pinto beans
- 1 can (15 ounces), drained and rinsed
Instructions
- In a large salad bowl, combine the pinto beans, corn kernels, cherry tomatoes, diced avocado, finely diced red onion, and chopped cilantro.
- Prepare the dressing in a separate small bowl. Whisk together the freshly squeezed lime juice, olive oil, salt, and freshly ground black pepper until well combined.
- Drizzle the zesty lime-olive oil dressing over the salad mixture.
- Toss the salad gently to ensure all the ingredients are well coated with the dressing.
- Refrigerate the salad for at least 30 minutes. This allows the ingredients to marinate and the flavors to meld together.
- Before serving, give the salad a quick toss. Serve chilled and enjoy this refreshing and nutritious salad!
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Chill Time: 30 minutes • Calories: 250 • Fat: 15g • Carbs: 25g • Protein: 6g • Sodium: 300mg • Sugar: 3g