Recently I seem to (accidentally) prepare Mexican food such as this pinto bean salad with salsa dressing. When I’m cooking without a recipe or without trying to create a new recipe, I just ”go with the flow”. Or maybe I should say that I let my taste buds guide me. Whatever I crave and makes sense to combine I throw in a bowl and this pinto bean salad was the result. You guys (on Instagram) wanted me to share the recipe, so let’s go!
If you’re in the market for a satisfying Mexican plant-based, gluten free lunch or side dish, this easy recipe is for you.
The whole recipe comes together in less than 20 minutes and has a delicious balance between the fibers and protein from the pinto beans and the sweetness of the corn.
I’m seriously stoked about this salad. It’s:
✓ Rich in fibers, good fats and proteins
✓ Simple & fast (if you precook the beans or use beans from a jar)
✓ Mexican (ish)
✓ And non-vegans/vegetarians will also love this
This is also a perfect weeknight meal when you’re craving something quick and healthy. Any leftovers will also make a great lunch for the next day. Although this salad is delicious just like it is, I would recommend adding some brown rice or quinoa if you’re really hungry. The hubby and I split this salad for lunch (without extra quinoa or brown rice) and polished the plate….
Pinto beans are an old type of bean in Europe. In South America and Mexico they are loved for their amazing taste. I find them beautiful too! Dry they look beige/dark brown spotted, but by cooking them they’ll lose their print and become light reddish/brown. Once cooked pinto beans look a lot like brown beans, but they are a bit softer and have a more delicate and subtle taste.
Before cooking the pinto beans I soaked them the night before. Because 1) it’s in my system to soak beans before I go to bed (the life of a plant-based foodie….) 2) soaked beans take less time to cook 3) the beans are easier to digest and 4) this piece of equipment made it so much faster to cook my beans (you can read more about it here).
If you have non-vegans or non-vegetarians visiting you, they won’t leave the house hungry. Add some brown rice and I think that even the most hearty meat eater will be happy.
If you give this salad a shot, let me know! Take a photo and tag it #thegreencreator on Instagram. I’d love to see!
- 1 clove of garlic
- ½ small onion, diced
- 1 big tomato, finly sliced
- 1 lime, juiced (about 3 tablespoons)
- 2 tablespoons fresh coriander (chopped)
- ½ teaspoon (or less if you don’t like it too spicy) chili powder OR 1 fresh jalapeño or green chillies
- 2 tablespoons raw apple cider vinegar
- black pepper to taste
- optional: salt to taste
- optional: ½ tablespoon olive oil
- 380 gram cooked pinto beans, drained and rinsed or 140 grams dried pinto beans
- 250 gram corn from a jar (drained and rinsed)
- 1 (100 gram) red bell pepper, seeded and diced
- ½ (40 gram) small red onion, finely chopped (about ¼ cup)
- one teaspoon onion powder
- freshly ground black pepper to taste
- ½ (70 gram) medium avocado, diced
- ¼ cup (15 gram) chopped fresh parsley or cilantro
- optional: salt to taste
- 2 tablespoonsnooch (nutritional yeast)
- 90 gram celery stalk
- one tablespoon of seeds, I like pumpkinseeds
- Finely chop the tomato and coriander and place in a bowl. Peel and finely chop the onion, deseed and finely chop the chillies, then add into the bowl. Peel and finely grate in the garlic. Squeeze in the juice from 1 lime, add extra virgin olive oil and apple cider vinegar, and mix well. Season to taste with salt, black pepper and more lime juice, if needed. If possible, set aside for a few hours to let the flavors develop.
- Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Serve.