Pinto Bean Salad

Name: Pinto Bean Salad (Ensalada de Frijol Pinto)
Cuisine: Mexican
Ingredients: ¼ cup (10 g) finely chopped cilantro; ¼ cup (60 ml) fresh lime juice; 2 tablespoons olive oil; 4 cups (680 g) drained, rinsed canned pinto beans (about three 15-ounce/425 g cans); ½ cup (60 g) chopped red onion; Lettuce leaves; 2 medium tomatoes, quartered

Ensalada de Frijol Pinto

Preparation info

Serves
8

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

This is a great summer salad! Canned beans are usually a better choice for this recipe, because they tend to be firmer than freshly cooked ones. Rinse them in a colander to remove some of the sodium and starchy liquid.

Ingredients

¼ cup (10 g) finely chopped cilantro
¼ cup (60

Americas
Mexico
Central America
Summer
Gluten-free
Vegan

Method

Combine the cilantro, lime juice, and oil in a small container with a lid. Cover and shake to blend well.
Combine the beans and onion in a large bowl and toss with the dressing. Chill for at least 3 hours or overnight to allow the flavors to blend.
Divide among bowls lined with enough lettuce leaves to cover the bottom and garnish with the tomato wedg