Pinto Bean and Rice Fiesta Salad

Ingredients

• Salt (1/2 teaspoon, or to taste)
• Pepper (1/4 teaspoon, or to taste)
• Olive oil (3 tablespoons)
• Lime juice (juice from 1 large lime)
• Fresh cilantro (1/2 cup, chopped)
• Red onion (1/2 cup, finely diced)
• Cherry tomatoes (1 cup, halved)
• Cucumber (1 cup, diced)
• Red bell pepper (1 cup, diced)
• Cooked rice (2 cups)
• Cooked pinto beans (2 cups)

Instructions

1. In a large serving bowl, combine the cooked pinto beans, cooked rice, diced red bell pepper, diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped fresh cilantro.
2. In a separate, smaller bowl, prepare the dressing by whisking together the lime juice, olive oil, salt, and pepper. Adjust the seasoning as per your preference.
3. Drizzle the dressing over the salad. Toss everything together until the salad is well coated with the dressing.
4. For the flavors to fully develop, refrigerate the salad for at least 1 hour.
5. Before serving, give the salad a quick stir to redistribute the dressing. Enjoy this refreshing and nutritious dish chilled.