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Pinto Bean Salad

A colorful and nutritious salad featuring pinto beans, cucumbers, cherry tomatoes, and creamy avocado, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 280
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 can pinto beans, drained and rinsed Provides a hearty base rich in protein and fiber.
  • 1 medium cucumber, diced Adds a crisp, refreshing crunch to the salad.
  • 1 cup cherry tomatoes, halved Brings sweet juiciness and vibrant color to every bite.
  • 1/2 cup olives, sliced Introduces a briny richness that complements the other flavors.
  • 1 small shallot, thinly sliced Offers a mild onion flavor with a hint of sweetness.
  • 1/2 cup corn, fresh or canned Delivers sweetness and pops of texture, enhancing the overall taste.
  • 1/4 cup parsley, chopped Freshens up the dish with its bright, herbal notes.
  • 1 medium avocado, diced Contributes creaminess and healthy fats, making it satisfying.
Dressing
  • 2 tablespoons extra virgin olive oil Serves as the perfect base for the flavorful dressing.
  • 2 tablespoons lemon juice Provides acidity, brightening the overall flavor profile.
  • 1 teaspoon lemon zest Adds an aromatic citrus note, enhancing the freshness.
  • 1 teaspoon Dijon mustard Imparts tanginess, deepening the flavor of the dressing.
  • 1 teaspoon honey Balances the acidity with natural sweetness.
  • 1/2 teaspoon dried oregano Introduces an earthy, Mediterranean flavor to the dish.
  • to taste salt Enhances all the flavors, bringing the dish together.
  • to taste black pepper Adds a subtle heat and depth to the dressing.

Method
 

Preparation
  1. In a medium bowl, whisk together extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, salt, and black pepper until well combined.
  2. Drain and rinse the pinto beans and add them to the dressing, stirring to coat. Let them sit while you prepare the vegetables, allowing the beans to absorb the flavors. For enhanced absorption, warm the beans in the microwave for 30 seconds.
  3. In a large bowl, combine cucumber, cherry tomatoes, olives, shallots, corn, and parsley.
  4. Pour in the marinated pinto beans and dressing, mixing well to combine all the ingredients evenly.
  5. Gently fold in the diced avocado just before serving.
Serving
  1. Serve immediately for the best flavor and texture or chill until ready to eat for a refreshing option.

Notes

For optimal flavor, use fresh ingredients. Let the salad sit for a short time in the fridge to meld flavors. Consider adding chopped jalapeños for spiciness.