Pinto Bean Salad recipe

Pinto Bean Salad

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This is one of my husband’s favorite salad recipes. He likes to cook, and I love to have him cook, so it works out great for both of us. Not only is this salad exceptionally good, but it’s also a very fresh tasting and nutritious dish. He likes to serve it with barbecue, but it’s delicious with just about anything.

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Pinto Bean Salad

Salad Ingredients

  • Two 14-ounce cans pinto beans, rinsed and drained
  • One 11-ounce can mandarin oranges, drained
  • 1 cup frozen white corn
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup diced purple onion
  • 1 medium jalapeño pepper, seeded, deveined, and finely diced

Dressing Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon lime juice
  • 2 tablespoons finely chopped cilantro
  • Salt and pepper

Directions

Combine the salad ingredients in a large bowl. In a separate bowl, whisk the dressing and pour it over the bean mixture. Mix well. Let the salad set for at least 15 minutes. Add salt and pepper to taste. Serve at room temperature.

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