Teresa's Recipes
Zesty Pinto Bean and Tomato Salad
This vibrant Zesty Pinto Bean and Tomato Salad is a delightful blend of flavors and textures, featuring creamy pinto beans, juicy tomatoes, and fresh herbs, all drizzled with a zesty lime dressing. Perfect as a light lunch or a refreshing side dish, this salad is not only nutritious but also packed with protein and fiber. Historically, beans have been a staple in various cultures around the world, providing essential nutrients and serving as a vital food source, particularly in Latin American cuisine. Enjoy this salad on its own, or serve it alongside grilled meats or tacos for a complete meal.
Ingredients
- 1 can (15 oz), drained and rinsed Pinto beans
- 2 cups, diced Tomatoes
- 1/2 cup, finely chopped Red onion
- 1/4 cup, chopped Fresh cilantro
- 3 tablespoons Olive oil
- 2 tablespoons, freshly squeezed Lime juice
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
- 1, diced (optional for creaminess) Avocado
- 1/2 cup, crumbled (optional for added flavor) Feta cheese
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 180
- Fat: 10g
- Carbs: 20g
- Protein: 7g
- Sodium: 350mg
- Sugar: 2g
Instructions
- In a large mixing bowl, combine the drained and rinsed pinto beans, diced tomatoes, finely chopped red onion, and chopped cilantro.
- In a separate small bowl, whisk together the olive oil, freshly squeezed lime juice, salt, and black pepper until well combined.
- Pour the dressing over the bean mixture and gently toss to combine all ingredients thoroughly.
- If desired, gently fold in the diced avocado and crumbled feta cheese for added creaminess and flavor.
- Cover the salad and refrigerate for at least 30 minutes, allowing the flavors to meld together beautifully.
- Serve chilled as a refreshing side dish or a light main course, and enjoy the burst of flavors!
Tips
- For an extra kick, add diced jalapeños or a dash of hot sauce to the dressing.
- This salad can be made a day in advance; just keep the avocado separate until ready to serve to prevent browning.