Teresa's Recipes
Zesty Pinto Bean Salad
This vibrant and zesty pinto bean salad is a delightful medley of fresh ingredients, bursting with flavor and color. With the crunch of red bell peppers, the sweetness of cherry tomatoes, and the refreshing kick of lime juice, it's a perfect side dish for any summer barbecue or a light, healthy meal on its own. Pinto beans, a staple in Mexican cuisine, not only provide a creamy texture but are also packed with protein and fiber, making this salad both nutritious and satisfying.
Ingredients
- 2 cups, cooked and drained Pinto beans
- 1, diced Red bell pepper
- 1/2, finely chopped Red onion
- 1 cup, cooked or canned Corn kernels
- 1 cup, halved Cherry tomatoes
- 1/4 cup, chopped Cilantro
- 3 tablespoons, freshly squeezed Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 220
- Fat: 8g
- Carbs: 30g
- Protein: 9g
- Sodium: 150mg
- Sugar: 3g
Instructions
- In a large bowl, combine the cooked pinto beans, diced red bell pepper, finely chopped red onion, cooked corn kernels, halved cherry tomatoes, and chopped cilantro.
- In a separate small bowl, whisk together the freshly squeezed lime juice, olive oil, cumin, salt, and black pepper until well combined.
- Pour the lime dressing over the bean mixture and toss gently to ensure all ingredients are evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
- Serve chilled, garnished with additional cilantro if desired, and enjoy the freshness!
Tips
- For added protein, consider adding cooked quinoa or grilled chicken.
- You can substitute lime juice with lemon juice for a different citrus flavor.
- Feel free to add diced avocado for creaminess or jalapeños for a spicy kick.