Teresa's Recipes
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.
Ingredients
- 1/2 teaspoon, freshly ground Black pepper
- 1 teaspoon Salt
- 1/4 cup Olive oil
- 2 tablespoons, freshly squeezed Lime juice
- 1/4 cup, finely chopped Cilantro
- 1/2 cup, finely diced Red onion
- 1, ripe, peeled and diced Avocado
- 1 cup, halved Cherry tomatoes
- 1 cup, fresh or frozen Corn kernels
- 1 can (15 ounces), drained and rinsed Pinto beans
Dietary Notes
- 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
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!
Tips
- For added protein, you can toss in some grilled chicken or shrimp. If you prefer a spicier kick, add a diced jalapeno or a dash of cayenne pepper to the dressing.