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Simple Pinto Bean Salad Recipe

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4 from 14 reviews

A vibrant and flavorful Simple Pinto Bean Salad combining creamy avocado, fresh vegetables, and zesty lime with smoky spices. This quick and easy no-cook salad is perfect as a side dish, snack, or light meal, offering a nutritious and colorful option bursting with Tex-Mex-inspired flavors.

Ingredients

Dressing and Seasonings

  • 3 tablespoons avocado oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4-1/2 teaspoon chipotle chili powder, to taste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • Salt, to taste
  • 2 limes, zested and juiced, plus extra for serving

Main Ingredients

  • 2 (15-ounce) cans pinto beans, drained and rinsed
  • 2 bell peppers, diced
  • 1 small red onion, diced
  • 3 green onions, diced
  • 1 cup tomatoes, diced
  • 1 bunch cilantro, chopped
  • 1 jalapeño, diced
  • 2 avocados, cubed

Instructions

  1. Prepare the dressing and seasoning: In a large bowl, whisk together the avocado oil, garlic powder, onion powder, chipotle chili powder, smoked paprika, cumin, black pepper, salt, lime zest, and lime juice until well combined to create a flavorful dressing base.
  2. Add the vegetables and beans: Add the drained and rinsed pinto beans, diced bell peppers, red onion, green onions, tomatoes, chopped cilantro, and diced jalapeño to the bowl with the dressing.
  3. Toss the salad: Gently toss all the ingredients until they are thoroughly coated with the seasoned dressing, ensuring even flavor distribution throughout the salad.
  4. Incorporate the avocado: Carefully fold in the cubed avocados to avoid mashing, adding creaminess and freshness to the salad.
  5. Adjust and chill: Taste the salad and adjust seasonings as needed with additional salt, pepper, or lime juice. You can serve the salad immediately or refrigerate it for a chilled, more cohesive flavor.
  6. Serve: Serve the Simple Pinto Bean Salad as a refreshing side dish or snack, optionally accompanied by tortilla chips or wrapped in tortillas for a light meal.

Notes

  • For a spicier salad, increase the amount of chipotle chili powder or jalapeño.
  • Use fresh lime juice for the best flavor and brightness.
  • The salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh to prevent avocado browning.
  • To keep avocados from browning, toss them in a little lime juice before adding to the salad.
  • Feel free to substitute bell peppers with other crunchy vegetables like cucumber or celery for a variation.

Find it online: https://recipefeastful.com/simple-pinto-bean-salad-recipe/