Vegan Fresh Pinto Bean Salad

Total time30 min

Prep time20 min

Cook time0 min

4.7

(29)

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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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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