Pinto Bean Salad with Lime (Printable version)

Tender pinto beans with crisp vegetables in zesty lime dressing

# What you need:

01 - 2 cups cooked pinto beans, rinsed and drained if canned

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

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

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, minced garlic, cumin, chili powder, salt, and black pepper in a small bowl until emulsified.

03 - Pour dressing over the salad mixture and toss gently with salad tongs or a large spoon until all ingredients are evenly coated.

04 - Taste the salad and add additional salt or pepper if needed to balance flavors.

05 - Serve immediately for a crisp texture, or refrigerate for 30 minutes to allow flavors to meld together.

01 -

The dressing strikes that perfect balance between tangy and bright, making even simple beans taste special
Everything comes together in fifteen minutes flat but looks like you put way more thought into it
It actually gets better after sitting in the fridge, making it ideal for meal prep or makeahead gatherings

02 -

I learned the hard way that adding the dressing too far in advance makes the cucumbers release water and turn everything soggy
Room temperature beans absorb the dressing much better than cold ones straight from the refrigerator
The lime juice will slightly cook the red onion, mellowing its sharpness over time which is actually quite nice

03 -

Rinse your canned beans thoroughly under cold water until the water runs completely clear
Let the dressed salad sit at room temperature for twenty minutes before serving to wake up all the flavors