Ingredients
Scale
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a medium bowl, combine the pinto beans, red onion, green bell pepper, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper.
- Pour the dressing over the bean mixture and toss to combine.
- Serve immediately or chill for at least 30 minutes to allow the flavors to meld.
Notes
- For extra spice, add a pinch of chili powder or a finely diced jalapeño.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve as a side dish with grilled chicken or fish, or as a light lunch with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg