Name: Pinto Bean Salad with Salsa Dressing
Cook time: 15 min
Total time: 15 min
Cuisine: vegan
Ingredients: DRESSING:; 1 clove of garlic; 1/2 small onion, diced; 1 big tomato, finly sliced; 1 lime, juiced (about 3 tablespoons); 2 tablespoons fresh coriander (chopped); 1/2 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; SALAD:; 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 1/4 cup); one teaspoon onion powder; freshly ground black pepper to taste; ½ (70 gram) medium avocado, diced; 1/4 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

Description

If you’re in the market for a satisfying Mexican plant-based, gluten free lunch or side dish, this easy recipe is for you.

Ingredients

Scale

DRESSING:
1 clove of garlic
1/2 small onion, diced
1 big tomato, finly sliced
1 lime, juiced (about 3 tablespoons)
2 tablespoons fresh coriander (chopped)
1/2 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
SALAD:
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 1/4 cup)
one teaspoon onion powder
freshly ground black pepper to taste
½ (70 gram) medium avocado, diced
1/4 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

Cook Mode Prevent your screen from going dark

Instructions

DRESSING:
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.
SALAD:
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.