Teresa's Recipes
Pinto Bean and Rice Fiesta Salad
This vibrant Pinto Bean and Rice Fiesta Salad is a feast for the senses. Tender pinto beans, fluffy rice, and crisp fresh vegetables are united in a symphony of flavors, with a tangy lime dressing that adds zing to every bite. This is not just a salad, it's a celebration of nourishing ingredients that promises to satisfy and invigorate.
Ingredients
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Pepper
- 3 tablespoons Olive oil
- Juice from 1 large lime Lime juice
- 1/2 cup, chopped Fresh cilantro
- 1/2 cup, finely diced Red onion
- 1 cup, halved Cherry tomatoes
- 1 cup, diced Cucumber
- 1 cup, diced Red bell pepper
- 2 cups Cooked rice
- 2 cups Cooked pinto beans
Dietary Notes
- Servings: 6
- Dish Type: Salad
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Calories: 280
- Fat: 8g
- Carbs: 45g
- Protein: 10g
- Sodium: 200mg
- Sugar: 4g
Instructions
- 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.
- 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.
- Drizzle the dressing over the salad. Toss everything together until the salad is well coated with the dressing.
- For the flavors to fully develop, refrigerate the salad for at least 1 hour.
- Before serving, give the salad a quick stir to redistribute the dressing. Enjoy this refreshing and nutritious dish chilled.
Tips
- To add a spicy kick to the salad, you can add a finely chopped jalapeno to the mix.
- For a protein-packed variant, consider adding grilled chicken or tofu.
- If pinto beans are not available, black beans make a great substitute.