Description
This pinto bean salad is fresh, colorful, and packed with protein and crisp vegetables. Tossed in a zesty lemon-herb dressing, it makes a satisfying lunch or healthy side dish.
Ingredients
- 1 can pinto beans (15 oz / 400 g can, drained and rinsed – or 1½ cups (230 g) cooked)
- 2 cups cucumber, diced
- 1½ cups cherry tomatoes, halved
- ½ cup olives, halved
- ⅓ cup shallots (or red onion), thinly sliced
- ¾ cup corn (canned, fresh, or frozen)
- ⅓ cup parsley, finely chopped
- 1 avocado, diced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (or apple cider vinegar)
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- Black pepper, to taste
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, salt, and black pepper to make the dressing.
- Drain and rinse the pinto beans, then add them to the dressing and stir to coat. Let the beans marinate while preparing the vegetables. For extra flavor, warm the beans in the microwave for 30 seconds before mixing.
- In a large bowl, combine the cucumber, cherry tomatoes, olives, shallots, corn, and parsley.
- Add the marinated pinto beans and dressing to the vegetables and toss well to combine.
- Gently fold in the diced avocado just before serving.
- Serve immediately or chill until ready to enjoy.
Notes
- Use maple syrup instead of honey to make this salad fully vegan.
- This salad tastes even better after chilling for 20–30 minutes.
- Add feta cheese for a creamy, tangy variation.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg
