Recipe was downloaded from www.naturespath.com

Pinto Bean Salsa Salad

Pinto Bean Salsa Salad

Recipe by: Nicole Axworthy

Posted under Gluten Free, Que Pasa, Sauces and Sides, Starters, Vegan, Vegan Friendly

  • Prep Time: 20 Minutes
  • Serving Size: 6-8 servings
  • Gluten Free
  • Vegan

This quick and easy salad is a refreshing addition to any summer meal. Serve it alongside a main dish or on its own, with tortilla chips for scooping.

Ingredients

Salsa Salad

  • 1 (13.5oz) can pinto beans, drained and rinsed
  • 1 ½ cups corn kernels
  • 1 orange bell pepper, seeded and chopped
  • ½ red bell pepper, seeded and chopped
  • ¼ cup finely chopped red onion
  • 1 cup halved grape tomatoes
  • ¼ cup finely chopped cilantro
  • 1 ripe avocado, peeled, seeded and chopped

DRESSING

  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • ½ tsp pure maple syrup
  • 1 small clove garlic, minced
  • ¾ tsp sea salt
  • ¼ tsp chili powder

Directions

  1. In a large bowl, combine the beans, corn, bell peppers, onion, and tomatoes.
  2. To make the dressing, in a small bowl, whisk together the lime juice, oil, maple syrup, garlic, salt, and chili powder.
  3. Pour the dressing onto the salad mixture and stir to coat. Add the cilantro and avocado, then serve immediately.

About The Author

Nicole Axworthy

Nicole is a Canadian writer, editor and photographer. She is passionate about and specializes in developing wholesome, all-natural vegan recipes to inspire others to think differently about what they eat.

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