Eosinophilic Esophagitis Friendly Vegan Fresh Pinto Bean Salad
Total time30 min
Prep time20 min
Cook time0 min
4.7(29)
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 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
- 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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