Pinto perfection
Cool and flavorful pinto bean salad is a great summer side
You may recall a popular salad that’s been around for years that contains ranch-style beans, grated cheese, Fritos, and French dressing, along with the lettuce and tomatoes. It’s tasty, but I craved a cleaned-up version on a recent weekend, and it was the perfect side dish to serve with barbecue. ● Salsa would make a flavorful topping for the salad, but for a super light dressing, lime juice and spices quench the desire for a tangy condiment. ● This salad could also be used as a base for a taco salad. Simply tuck tortilla chips around the edges of each serving of salad, and top with a seasoned taco meat of your choice. A dollop of sour cream could easily complete a one dish, all-in-one, dinner. ● However, you serve it up, pinto salad will offer a cool crunchy lunch or dinner and can be put together in minutes. With the protein the beans offer, this super salad is also good on its own, and will make a nice way to keep the kitchen cool on hot summer days. ● Enjoy food made fresh!
Pinto salad
Makes 4 servings.
1 head heart of Romaine lettuce
15-ounce can Pinto beans, drained and rinsed
1 Haas avocado, pitted, peeled, and diced
3⁄4 cup whole black olives
1⁄2 cup grape tomato halves
1⁄2 red onion, peeled and diced
1⁄4 cup salted pumpkin seeds 1 to 2 radishes, trimmed and thinly sliced
2 tablespoons freshly squeezed lime juice
2 tablespoons cold water
1⁄2 teaspoon ground black pepper 1⁄4 teaspoon ground cumin 1⁄4 teaspoon chili powder dry. Chop into 1-inch sections and separate the sections in a medium serving bowl.
Top lettuce with prepared beans, diced avocado, olives, grape tomato halves, diced red onion, pumpkin seeds, and radish slices.
In a small dish, whisk together lime juice, water, black pepper, cumin, and chili powder.
Toss salad and add dressing when ready to serve.