Pinto Bean Salad with Lime (Printable)

Tender pinto beans tossed with crisp vegetables and zesty lime dressing. Ready in 15 minutes, perfect for gatherings.

# What You'll 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 Steps:

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.
03 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
04 - Taste and adjust seasoning if needed.
05 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • The zesty lime dressing makes everything taste brighter and more alive
  • You can prep it in fifteen minutes flat and eat it for days
  • Each bite has that perfect crunch to creaminess ratio that keeps you coming back
02 -
  • Give the salad at least 30 minutes in the refrigerator if you can because the beans really soak up the dressing
  • Red onion can be overpowering so soak the chopped pieces in cold water for 10 minutes if you prefer it milder
  • The lime juice will mellow out over time so add an extra squeeze right before serving leftovers
03 -
  • Use fresh lime juice rather than bottled because it makes a huge difference in brightness
  • Let your diced onion sit in the dressing for 5 minutes before adding everything else to tame the harshness

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