Pinto Bean Salsa Salad
Toss together pinto beans with corn, bell pepper and onions before topping with a garlicky dressing. This dish will taste great over greens or with chips.
Prep time:
Serving size: 6
Calories per serving: 196
Ingredients:
Serving size: 6
Calories per serving: 196
1 small clove garlic
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
1 (15-ounce) can pinto beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1 orange or yellow bell pepper, seeded and diced
1/2 small red onion, finely chopped (about 1/4 cup)
kosher salt
freshly ground black pepper
1 cup cherry tomato, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems
Directions:
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.
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
