This hearty Pinto Bean & Tomato Salad is a delightful blend of creamy pinto beans, juicy tomatoes, and zesty red onions, all tossed in a tangy lime cilantro dressing. Packed with plant-based protein, fiber, and vitamin C, this salad is as nutritious as it is delicious. It's quick and easy to prepare, making it an ideal choice for a satisfying lunch or as a side dish. The vibrant colors and bold flavors will liven up any meal.
Ingredients
- 30 oz Pinto beans
- 3 Tomato
- 1 Red onion
- 1 cup Cilantro
- 2 Lime
- 2 tablespoon Olive oil
- 2 Garlic clove
- 1 teaspoon Cumin
- Chili powder
- Salt
- Black pepper
Instructions
Drain and rinse beans
Drain the canned pinto beans and rinse under cold water. Let drain in a colander.
Chop the vegetables
Dice the tomatoes and red onion. Roughly chop the cilantro. Add to a large bowl.
Make the dressing
Zest one lime and juice both limes. Mince the garlic. In a small bowl, whisk together lime zest, lime juice, olive oil, minced garlic, cumin, chili powder, salt and pepper.
Assemble the salad
Add drained pinto beans to the bowl with chopped vegetables. Pour dressing over and toss gently to combine. Taste and adjust seasoning if needed.
Serve
Serve pinto bean salad immediately or chill for 30 minutes to allow flavors to meld. Can be made ahead and refrigerated in an airtight container for up to 3 days.
Nutrition Facts
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