Minoo served the Black Bean Enchiladas along with a salad with beans. This time, the recipe uses Pinto Bean.
This Pinto Bean Salsa Salad is refreshing and filing at the same time. It can be a light meal by itself.
Ingredients
Salad:
- 1 x 15 ounce can pinto beans, drained and rinsed
- 1 1/3 cups fresh corn kernels
- 1 orange, red or yellow bell pepper, seeded and diced
- 1/2 small red onion, thinly sliced (about 1/4 cup)
- salt and freshly ground black pepper to taste
- 1 cup cherry tomatoes, halved
- 1 small avocado, halved, seeded and diced
- 1/4 cup chopped fresh cilantro, leaves and stems
Dressing:
- 1 small clove garlic
- 1 lemon, juiced (about 3 tablespoons) or lime
- salt to taste
- 1/4 teaspoon chili powder
- 1/4 cup extra-virgin olive oil
Source: Food Network
Prep time: 20 minutes; Serves 4 to 6
Instructions