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Pinto Bean Salad

A vibrant combination of pinto beans, fresh vegetables, and a tangy dressing, perfect for busy families and meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 cups pinto beans, drained and rinsed Use canned beans for convenience.
  • 1 medium cucumber, diced Provides a refreshing crunch.
  • 1 cup cherry tomatoes, halved Adds sweetness and vibrant color.
  • 1/2 cup olives, halved Introduces a briny flavor.
  • 1 medium shallot, thinly sliced Offers subtle onion flavor.
  • 1 cup corn, fresh or canned Provides sweetness and texture.
  • 1/4 cup parsley, chopped Fresh herb for flavor and color.
  • 1 medium avocado, diced Adds creaminess to the salad.
Dressing
  • 1/4 cup extra virgin olive oil Healthy fat for flavor.
  • 2 tablespoons lemon juice Adds acidity.
  • 1 teaspoon lemon zest Enhances citrus flavor.
  • 1 teaspoon Dijon mustard Provides tangy depth.
  • 1 teaspoon honey Natural sweetness.
  • 1 teaspoon dried oregano Earthy flavor.
  • 1/2 teaspoon salt Enhances flavors.
  • 1/4 teaspoon black pepper Adds a touch of heat.

Method
 

Preparation
  1. In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, oregano, salt, and black pepper to make the dressing.
  2. Drain and rinse the pinto beans and add them to the dressing. Stir and let them sit while you prepare the vegetables.
  3. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, halved olives, sliced shallots, corn, and chopped parsley.
  4. Pour the marinated pinto beans and dressing over the vegetables. Mix well.
  5. Gently fold in the diced avocado just before serving.
  6. Serve immediately or chill until ready to eat.

Notes

This salad is great for meal prep. Store leftovers in an airtight container for up to three days.