Pinto Bean Salad Lime (Printable)

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 if canned

→ 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 Make It:

01 - In a large bowl, combine the pinto beans, cherry tomatoes, cucumber, bell pepper, red onion, and cilantro.
02 - In a small bowl, whisk together the olive oil, lime juice, garlic, cumin, chili powder, salt, and pepper until well combined.
03 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
04 - Taste and adjust seasoning with additional salt or pepper if needed.
05 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld together.

# Expert Tips:

01 -
  • The beans stay surprisingly creamy even after sitting in the dressing for hours
  • It actually tastes better after the flavors hang out together for a bit
02 -
  • I once forgot to rinse the canned beans and the whole thing turned out weirdly metallic and salty
  • Letting it sit for even 15 minutes transforms it from good to cant stop eating it
03 -
  • Use a glass bowl when you let it marinate because metal sometimes reacts with the lime
  • If making ahead add a splash more lime juice before serving to wake everything back up

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