Pinto Bean Salad Lime Dressing (Printable)

Tender pinto beans tossed with crisp vegetables in a zesty lime dressing. Ready in 15 minutes, perfect for gatherings or wholesome meals.

# 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 cup red onion, finely chopped
06 - 1/4 cup fresh cilantro, chopped

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp fresh lime juice
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:

01 - Place pinto beans, cherry tomatoes, cucumber, red 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 bean mixture and toss gently with salad tongs until all ingredients are evenly coated.
04 - Taste salad and adjust salt or pepper as needed. Serve immediately or refrigerate 30 minutes for flavors to meld.

# Expert Advice:

01 -
  • The lime dressing wakes up everything it touches without being too acidic
  • You can make it ahead and it actually tastes better after sitting
  • It works as a side, main dish, or stuffed inside a warm tortilla
02 -
  • The lime juice will lightly cook the red onion as it sits, turning it from sharp to perfectly mellow
  • Overmixing after adding the dressing will mash some of the beans and make the salad cloudy
  • This salad keeps for three days in the refrigerator but the vegetables will soften over time
03 -
  • Cut all your vegetables to roughly the same size so every forkful has the perfect balance
  • Make extra dressing and store it separately for day two when the salad needs refreshing

Return