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Pinto bean salsa salad

  • Preparation Time20 mins
  • Serves6
  • DifficultyEasy

For the salad

400g tinned pinto beans, drained and rinsed
130g fresh corn kernels (from about 2 ears)
1/2 small red onion, finely chopped
1 orange or yellow pepper, seeded and diced
Salt
Freshly ground black pepper
100g cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
25g chopped fresh coriander, leaves and stems

For the dressing

For the salad:
1) Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and coriander.

2) Adjust seasoning with salt and pepper, to taste, and serve.

For the dressing:
1) Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.

2) Whisk the garlic paste, lime juice, remaining salt and chilli powder together in a bowl.

3) Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

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