Black & Pinto Bean Salad

Looking for an easy, low-fat side dish to bring to a party? Or something that could be either a salad or a dip for tortilla chips? Maybe a make-ahead dish that will be fantastic as left-overs for lunch for the week? Or a vegetarian main? I’ve got all of your bases covered. Creamy beans, sweet red pepper chunks and corn niblets, crunchy pepitas, bangin’ cilantro flavor.

Ingredients:

1/2 cup minced onion

2 medium cloves garlic, pressed

1 15 oz can black beans, drained and rinsed

1 15 oz can pinto beans, drained and rinsed

1 cup frozen corn, thawed

8 cherry tomatoes, quartered

1/2 cup diced red bell pepper

2 TBS pumpkin seeds

1/4 cup chopped fresh cilantro

2 TBS extra virgin olive oil

3 TBS fresh lemon juice

salt and black pepper to taste

Directions:

  • Mince onions and press garlic and let sit for 5 minutes
  • Mix all ingredients together and serve

We had this as a side to some ribs that I’ll post about another day. ;) The salad really added to the color pallet.

Inspired by this post on World’s Healthiest Foods.

black-pinto-bean-salad

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