Pinto Bean Salsa Salad
Sounds like a tasty bean salad. On my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Side
Cuisine American
For the Salad
- 1 can pinto beans, rinsed and drained, (15 oz can) or 2 cups, Shortcut
- 1 1/3 cups frozen corn, or canned
- 1 yellow bell pepper, or orange, diced
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, cut in half
- 1 small Hass avocado, diced
- 1/4 cup fresh asparagus, chopped
- salt and pepper, as desired
For the Dressing
- 1 clove garlic, smashed and finely minced
- 2 tablespoons lime juice, and to taste as desired
- 2 teaspoons kosher salt
- 1/4 teaspoon chili powder
- 1/4 cup extra virgin olive oil
In a bowl, mix together all the Dressing ingredients.
To a large mixing bowl, add the beans, corn, bell pepper, and onion, and toss together.
Add the Dressing and toss to coat. Gently fold in the avocado, tomato, and cilantro. Taste and season with salt and pepper as desired.
Serve as a side with any main dish.
Low cost per serving.
Shortcut: Pinto Beans (Pressure Cooker).
Adapted from an internet recipe.