Pinto Bean Salad with Corn, Lime, & Jalapeño
This tangy Mexican pinto bean salad is bold and fresh, made with lime, jalapeño, and cilantro. It comes together in 15 minutes, requires no cooking, and includes an easy oil-free dressing option.
Ingredients
Dressing
- 4 tablespoons lime juice
- 1 tablespoon white wine vinegar
- 2 tablespoons avocado oil optional; leave out for oil-free
- 1 teaspoon maple syrup
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ⅛-¼ teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons sea salt or to taste
- 8-10 turns black pepper
Salad
- (2) 15-ounce cans pinto beans drained, rinsed well, and lightly patted dry
- 1 red bell pepper any color works, diced
- 2 Roma tomatoes diced
- 1 jalapeño minced
- ½ small red onion finely diced
- ½ bunch cilantro chopped
- 1 cup corn fresh, canned, or frozen
- 1 avocado optional, diced
Instructions
- Make the dressing: In a medium bowl, whisk together all dressing ingredients until smooth.
- Assemble the salad: In a large bowl, combine the beans, bell pepper, tomatoes, jalapeño, onion, cilantro, and corn.
- Combine: Pour the dressing over the salad and toss to coat.
- Finish: Add avocado just before serving if using. Taste and adjust lime, salt, or pepper as needed.
Notes
- Homemade beans: Use 3 cups cooked pinto beans. Cool completely and drain well to prevent the dressing from becoming diluted. Salt your cooking water for the best flavor.
- Rinse well, then dry. Rinse canned beans to remove excess salt, but then lightly pat them dry with a towel. Too much moisture waters down the dressing and dulls the flavor.
- Oil-free version: Mash ¼-½ of an avocado into the dressing to give it creaminess without oil. For extra richness, you can add a whole diced avocado to the salad itself. Served best fresh if using avocado.
- Jalapeños: For salads, I like using smooth, firm jalapeños without a lot of white “threads,” since those can mean more heat and can overpower the dish. For a milder flavor, remove the seeds and membranes.
- Taste and adjust to your liking. If it tastes “fine,” it probably needs acid or salt. Another squeeze of lime or one more pinch of salt. Don’t add more oil first; fix the flavor first.
Nutrition
Calories: 263kcal | Carbohydrates: 39g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 442mg | Potassium: 753mg | Fiber: 13g | Sugar: 4g | Vitamin A: 801IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 3mg
