Pinto Bean Salsa Salad

Name: Pinto Bean Salsa Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 servings Freshly ground black pepper; 425 grams pinto beans, drained and rinsed; 237 milliliters cherry tomatoes, halved; 0 teaspoons chili powder; 59 milliliters chopped fresh cilantro, leaves and stems; 315 milliliters fresh corn kernels (from about 2 ears); 1 small clove garlic; 1 small Hass avocado, halved, seeded and diced; 3 1/2 limes, juiced (about; 2 teaspoons kosher salt; 6 servings Kosher salt; 59 milliliters extra-virgin olive oil; 1 orange or yellow bell pepper, seeded and diced

Pinto Bean Salsa Salad is a gluten free and vegan side dish. One portion of this dish contains about 6g of protein, 15g of fat, and a total of 238 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up chili powder, hass avocado, cherry tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes. This recipe is typical of Mexican cuisine.

Instructions

Make the dressing: 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.

Ingredients you will need

Whole Garlic Cloves

Salt

Equipment you will use

Knife

Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

Ingredients you will need

Chili Powder

Garlic Paste

Lime Juice

Olive Oil

Salt

Equipment you will use

Whisk

Bowl

For the salad: Toss together the beans, corn, bell pepper, and onions.

Ingredients you will need

Bell Pepper

Onion

Beans

Corn

Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.

Ingredients you will need

Salt And Pepper

Seasoning

Cilantro

Tomato

Avocado

Equipment

Knife

Whisk

Bowl

Ingredients

Servings:

6servings

Freshly ground black pepper 425grams

pinto beans, drained and rinsed 237milliliters

cherry tomatoes, halved 0teaspoons

chili powder 59milliliters

chopped fresh cilantro, leaves and stems 315milliliters

fresh corn kernels (from about 2 ears)1small clove

garlic 1small

Hass avocado, halved, seeded and diced 3

1/2 limes, juiced (about 2teaspoons

kosher salt 6servings

Kosher salt 59milliliters

extra-virgin olive oil 1

orange or yellow bell pepper, seeded and diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.