Mexican Pinto Bean Salad

pinto-bean-salad
Photo by Danny Kim
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 180 calories
    • Fat 11 g
    • Sat Fat 3 g
    • Cholesterol 15 mg
    • Sodium 735 mg
    • Protein 8 g
    • Carbohydrate 13 g
    • Sugar 2 g
    • Fiber 5 g
    • Iron 1 mg
    • Calcium 138 mg

Combine the beans, bell pepper, scallions, salsa, Cotija, oil, lime juice, 1 teaspoon salt, and ½ teaspoon black pepper in a medium bowl.Serve chilled or at room temperature.

Ingredients

  1. Check 2 15.5-ounce cans pinto beans, rinsed
  2. Check 1 bell pepper, chopped
  3. Check 4 scallions, chopped
  4. Check 1 cup fresh salsa (or pico de gallo)
  5. Check 4 ounces Cotija or ricotta salata, crumbled (about 1 cup)
  6. Check 1/4 cup olive oil
  7. Check 2 tablespoons fresh lime juice
  8. Check kosher salt and black pepper

Directions

  1. Combine the beans, bell pepper, scallions, salsa, Cotija, oil, lime juice, 1 teaspoon salt, and ½ teaspoon black pepper in a medium bowl.
  2. Serve chilled or at room temperature.