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

Prepare salad ingredients in a large bowl. Toss to mix.

To make the dressing, smash the garlic clove, sprinkle with a pinch of salt, and with the flat side of  a large knife, mash the garlic. Whisk the garlic, lemon juice, chili powder and salt (to taste) together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream. Blend in chopped cilantro.

Add dressing to the salad ingredients. Gently toss to mix. Adjust seasoning with salt and pepper, to taste and serve.