Black & Pinto Bean Salad

Looking for an easy, low-fat side dish to bring to a party?  Or something that could be either a salad or a dip for tortilla chips?  Maybe a make-ahead dish that will be fantastic as left-overs for lunch for the week?  Or a vegetarian main?  I’ve got all of your bases covered.  Creamy beans, sweet red pepper chunks and corn niblets, crunchy pepitas, bangin’! cilantro flavor.
Ingredients:
½ cup minced onion
2 medium cloves garlic, pressed
1 15 oz can black beans, drained and rinsed
1 15 oz can pinto beans, drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered
½ cup diced red bell pepper
2 TBS pumpkin seeds
1/4 cup chopped fresh cilantro
2 TBS extra virgin olive oil
3 TBS fresh lemon juice
salt and black pepper to taste


Directions:

  • Mince onions and press garlic and let sit for 5 minutes
  • Mix all ingredients together and serve


We had this as a side to some ribs that I’ll post about another day 😉  The salad really added to the color pallet.

Inspired by this post on World’s Healthiest Foods.
J

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