Pinto Bean Salad
with lemon-garlic vinaigrette
To avoid bites of raw garlic in the vinaigrette, make a paste with salt by pressing and dragging it with a knife.
Makes 6 servings (about 4 cups) Total time: 20 minutes
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can pinto beans (16 oz.), drained and rinsed cup frozen corn kernels, thawed cup halved and thinly sliced radishes cup sliced scallions
Tbsp. chopped fresh garlic tsp. kosher salt
Tbsp. minced lemon zest Tbsp. fresh lemon juice Tbsp. extra-virgin olive oil Salt and black pepper to taste
Combine beans, corn, radishes, and scallions.
Crush garlic on a cutting board with 1/4 tsp. salt, then press and drag with the flat side of knife blade until a paste forms.
Whisk together zest, lemon juice, oil, and garlic paste; toss with bean mixture. Season salad with salt and pepper and chill until ready to serve.
Per serving: 116 cal; 3g total fat (0g sat); 0mg chol; 318mg sodium; 18g carb; 5g fiber; 5g protein