Pinto Bean Salsa Salad
A delicious, healthy, refreshing salad.
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Dressing
  1. 1 small clove garlic
  2. 1 1/2 limes, juiced (about 3 tablespoons)
  3. 2 teaspoons kosher salt (I used 1 teaspoon)
  4. 1/4 teaspoon chili powder
  5. 1/4 cup extra-virgin olive oil
Salad
  1. 1 (15-ounce) can pinto beans, drained and rinsed
  2. 1 1/3 cups fresh corn kernels (from about 2 ears - I actually used 1 can)
  3. 1 orange or yellow bell pepper, seeded and diced
  4. 1/2 small red onion, finely chopped (about 1/4 cup)
  5. Kosher salt
  6. Freshly ground black pepper
  7. 1 cup cherry tomatoes, halved (I think I will use more next time)
  8. 1 small Hass avocado, halved, seeded and diced (you don't see avocado here, as this crazy chick doesn't eat it)
  9. 1/4 cup chopped fresh cilantro, leaves and stems
Instructions
  1. Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
  2. For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.
Notes
  1. I made this for a party and left the leftovers there. Everyone loved it at the party, but the next day, the host wrote me, "OMG, your dish was even better the next day! I need the recipe!"
Adapted from Food Network Kitchen
The Chow Chick http://thechowchick.com/
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Showing 2 comments
  • Lori Castellon
    Reply

    Love your blog Jennifer!

    • The Chow Chick
      Reply

      Thank you, Lori!! I really appreciate your kind words.

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