This bright, hearty salad is everything you want on a warm day — colorful, satisfying, and packed with bold flavor from every single bite. Pinto beans bring a creamy, filling base that makes this feel like a real meal rather than a side dish, while halved cherry tomatoes, crisp red bell pepper, and a hit of jalapeño keep things lively. The dressing is a simple whisk of fresh lime juice, olive oil, cumin, and smoked paprika — completely plant-based by nature, with no swaps or substitutions needed. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, giving the beans time to soak up all that smoky, citrusy goodness. Optional diced avocado on top adds richness that takes the whole bowl over the edge. It comes together in minutes, serves four, and works just as well packed for lunch the next day as it does straight from the mixing bowl.
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In a small bowl, whisk together the lime juice, olive oil, ground cumin, smoked paprika, salt, and black pepper until fully combined.
In a large mixing bowl, combine the pinto beans, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro.
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