Mexican Pinto Bean Salad
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.
Serve this salad alongside Jackfruit Tacos for a perfect Mexican pair!
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
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
Below is a list of recommended products to use for this recipe!
I have made this into tacos, into taco salad as nachos! It is really good! I eat it straight out of the fridge!
