Pinto Bean Salad recipe

Pinto Bean Salad

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Pinto beans are packed with protein and have a soft, creamy texture. They go great with corn and make a delicious cold salad. With the addition of red bell pepper, red onion, and a little jalapeño, it has a nice contrast of textures. Mandarin oranges add a sweet, citrusy flavor that not only tastes delicious, but also enhances all the other ingredients, including the vinaigrette. Our vinaigrette is very good in its own right, made with extra virgin olive oil, red wine vinegar, lime juice, and cilantro. With the added boost of flavor from the orange segments, it’s fruity and flavorful.

This pinto bean salad is one of my husband’s favorite recipes. He likes to cook, and I love to have him cook, so it works out great for both of us. It’s an exceptionally good salad, but it’s also a very fresh tasting, light, and nutritious dish. We serve it with barbecue, but it’s good 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 red 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


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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