Pinto Bean Salsa Salad

  • prep time20 min
  • total time 20 min
  • serves 6

Refreshing and easy pinto bean salad with corn, peppers, onions, tomatoes, avocado and fresh herbs.

158 Ratings
Directions for: Pinto Bean Salsa Salad



1 clove small clove garlic

1 ½ limes, juiced (about 3 tbsp)

2 tsp Kosher salt

¼ tsp chili powder

¼ cup extra-virgin olive oil


1 (15 ounce) can pinto beans, drained and rinsed

1 ⅓ cups fresh corn kernels (from about 2 ears)

1 orange or yellow bell pepper, seeded and diced

½ small red onion, finely chopped (about 1/4 cup)

Kosher salt

1 cup cherry tomatoes, halved

1 small Hass avocado, halved, seeded, and diced

¼ cup fresh cilantro leaves and stems, chopped



1. Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.


1. For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

Source and Credits

Recipe courtesy of Food Network Kitchen

See more: Beans, Herbs, Salad, Side, Spring, Summer, Vegan, Vegetables, Vegetarian

More Recipes You'll Love