Pinto Bean Salad Lime (Printable Format)

Tender pinto beans tossed with crisp vegetables in a tangy lime-cumin dressing. Ready in 15 minutes.

# What You Need:

→ Beans & Base

01 - 2 cups cooked pinto beans, rinsed and drained

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 red bell pepper, diced
05 - 1/4 red onion, finely chopped
06 - 1/4 cup fresh cilantro, chopped

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp lime juice (about 1 lime)
09 - 1 clove garlic, minced
10 - 1/2 tsp ground cumin
11 - 1/2 tsp chili powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper

# How-To Steps:

01 - Place pinto beans, cherry tomatoes, cucumber, bell pepper, red onion, and cilantro in a large mixing bowl.
02 - Whisk together olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper in a small bowl until emulsified.
03 - Pour dressing over salad mixture and toss gently with salad tongs or spoon until evenly coated.
04 - Taste and adjust seasoning as needed. Serve immediately or refrigerate 30 minutes for flavors to meld.

# Expert Suggestions:

01 -
  • It comes together in fifteen minutes flat with ingredients you probably already have
  • The lime and cumin dressing transforms humble beans into something crave-worthy
02 -
  • Never skip the thirty-minute rest period if you can help it because the beans transform from plain to extraordinary as they marinate.
  • The red onion will mellow out significantly after sitting in the lime dressing, so don't worry about it being too sharp.
03 -
  • Use a microplane to grate the garlic into the dressing for smoother distribution and no harsh chunks.
  • Let the dressed salad sit at room temperature for ten minutes before serving if it's been refrigerated.

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