Pinto Bean Salad Lime Dressing (Printable Version)

Tender pinto beans tossed with crisp vegetables in a tangy lime-cumin dressing. A refreshing, protein-packed dish perfect for any occasion.

# What You 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 Make It:

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

# Expert Advice:

01 -
  • It comes together in literally fifteen minutes with zero cooking required
  • The lime cumin dressing wakes up everything it touches while letting the beans shine
  • You can make it ahead and it actually tastes better after the flavors hang out for a while
02 -
  • Dont skip the resting time because the beans need those minutes to really absorb the bright lime cumin dressing
  • Canned pinto beans work perfectly but give them a thorough rinse under cold water first
  • The salad keeps beautifully for three days in the refrigerator and actually develops more flavor over time
03 -
  • Use dried beans cooked from scratch when you have time because their texture is exceptional
  • Let the salad come to room temperature for about twenty minutes before serving

Go Back