Low Sodium Vegan Fresh Pinto Bean Salad

Total time30 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

2 cans (15 oz each) pinto beans, drained and rinsed
Essential Everyday Pinto Beans 16 oz
See all
1 cup cherry tomatoes, halved
1 medium red bell pepper, finely diced
½ medium red onion, finely diced
1 medium jalapeño, seeded and finely diced
½ cup fresh cilantro, roughly chopped

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
3 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

1 medium avocado, diced (optional)
lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the lime juice, olive oil, ground cumin, smoked paprika, salt, and black pepper until fully combined.
2
In a large mixing bowl, combine the pinto beans, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro.

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