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