Pinto Bean Salsa Salad

AuthorAJ Hussey
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Yields8 Servings

Dressing
 1 Clove of Garlic
 1.50 Limes (juiced)
 2 tsp Salt
 ¼ tsp Chili Powder
 ¼ cup Olive Oil
Salad
 1 Can Pinto Beans Drained & Rinsed
 1 ⅓ cups Fresh Corn
 1 Bell Pepper
 ½ Red Onion
 Salt & Pepper (to taste)
 1 cup Cherry Tomatoes
 1 Avocado (diced)
 ¼ cup Fresh Cilantro

1

Make the dressing first. Smash a garlic clove with the flat
side of a large knife. Continue to mash until you have almost
a paste.

2

Whisk the garlic paste with the lime juice, salt, and chili
powder in a bowl. Gradually add the olive oil. Continue
whisking until you have added it all.

3

In a separate bowl, toss together the beans, corn, bell
pepper, and onions. Toss together with your dressing and
coat evenly.

4

Gently fold in the tomatoes, avocado, and cilantro. If you
add them at the same time as the rest, they will be destroyed
and you want them to keep their shape.

5

Finish off with a little salt and pepper, to taste, and serve.

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Ingredients

Dressing
 1 Clove of Garlic
 1.50 Limes (juiced)
 2 tsp Salt
 ¼ tsp Chili Powder
 ¼ cup Olive Oil
Salad
 1 Can Pinto Beans Drained & Rinsed
 1 ⅓ cups Fresh Corn
 1 Bell Pepper
 ½ Red Onion
 Salt & Pepper (to taste)
 1 cup Cherry Tomatoes
 1 Avocado (diced)
 ¼ cup Fresh Cilantro

Directions

1

Make the dressing first. Smash a garlic clove with the flat
side of a large knife. Continue to mash until you have almost
a paste.

2

Whisk the garlic paste with the lime juice, salt, and chili
powder in a bowl. Gradually add the olive oil. Continue
whisking until you have added it all.

3

In a separate bowl, toss together the beans, corn, bell
pepper, and onions. Toss together with your dressing and
coat evenly.

4

Gently fold in the tomatoes, avocado, and cilantro. If you
add them at the same time as the rest, they will be destroyed
and you want them to keep their shape.

5

Finish off with a little salt and pepper, to taste, and serve.

Pinto Bean Salsa Salad
IngredientsDirections