Ingredients:

  • 2 cans (15 oz / 425g each) pinto beans, drained and rinsed
  • 1 cup (160g) frozen or canned corn, thawed and drained
  • 1 red bell pepper (150g), finely diced
  • 1/4 cup (40g) red onion, finely minced
  • 1/4 cup (10g) fresh cilantro, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 1 tsp (2g) ground cumin
  • 1 tsp (3g) honey
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the pinto beans under cold water until the foam disappears and the water runs clear. Place the beans in a large mixing bowl.
  2. Add the diced bell pepper, minced red onion, and corn to the mixing bowl. Mix gently to avoid mashing the beans.
  3. In a small bowl or jar, combine the olive oil, lime juice, cumin, honey, salt, and pepper. Whisk vigorously until the honey is fully dissolved and the dressing is opaque.
  4. Pour the dressing over the bean mixture and toss gently until every bean is coated.
  5. Fold in the fresh cilantro. Let the salad sit for 10 minutes before serving to allow the flavors to penetrate the beans.