Mexican Pinto Bean Salad

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This refreshing Mexican Pinto Bean Salad is a perfect side dish for tacos or other Mexican inspired dishes. It’s not overly spicy, but it has plenty of Mexican flavor. Because it mixes up in just a few minutes, this salad is a great last-minute item to toss together to take to a party.

I love versatile recipes like this one. This Mexican Pinto Bean Salad can stand alone as a delicious lunch, and it makes a great side dish as well. You can also serve it atop tortilla chips with a bit of vegan cheese for delicious nachos.

I’ve made this dish to take to family gatherings or dinner parties, and loads of people always ask for the recipe. I love that sometimes the most simple recipes make a big statement. Just a few great ingredients come together to create a dish that you’ll make again and again.

Make it a Meal

Serve this salad alongside Jackfruit Tacos for a perfect Mexican pair!

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5.0 rating
Prep Time: 10 Minutes Cook Time: N/A
Yield:4 Servings

Ingredients

For the Vinaigrette

2 tablespoons grapeseed oil

1 tablespoon white wine vinegar

1/4 teaspoon chili powder

1/4 teaspoon ground coriander

1/2 teaspoon garlic powder

Pinch of salt

Black pepper

For the Salad

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

2 teaspoons ground cumin

1/4 teaspoon of salt

2 pints grape tomatoes, diced or sliced in half

1/4 cup chopped fresh cilantro leaves

1/2 small red onion, diced

Instructions

For the Vinaigrette

  1. Whisk the oil, vinegar, chili powder, coriander, garlic powder, a pinch of salt and black pepper together in a medium bowl.

For the Salad

  1. Combine pinto beans, cumin, salt, grape tomatoes, cilantro and red onion in a medium bowl.
  2. Drizzle vinaigrette on top. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.

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My favorite nacho topper!

5.0 rating
November 21, 2019

I have made this into tacos, into taco salad as nachos! It is really good! I eat it straight out of the fridge!

Tiffany Dixon

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