Ingredients:

  • 1 can (15 oz / 425g) pinto beans, drained and rinsed thoroughly
  • 1 cup (160g) frozen or canned corn, thawed and drained
  • 1/2 cup (75g) red onion, finely diced
  • 1 cup (150g) red bell pepper, diced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (2g) ground cumin
  • 1 tsp (5g) honey or maple syrup
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1 small (30g) jalapeño, seeded and minced
  • 1 clove (3g) garlic, minced

Instructions:

  1. Rinse the pinto beans under cold water until the foam disappears to reduce excess sodium. Finely dice the red onion and bell pepper into uniform pieces—roughly the size of a bean.
  2. In a small bowl or jar, combine the olive oil, lime juice, vinegar, cumin, honey, salt, and pepper. Whisk vigorously until the mixture is glossy and emulsified. Stir in the minced garlic and jalapeño.
  3. Add the rinsed beans, corn, onion, and bell pepper to a large mixing bowl. Pour the dressing over the top and fold gently with a spatula until all ingredients are coated.
  4. Stir in the fresh cilantro last to prevent bruising the leaves. Let the salad sit for 5-10 minutes before serving to allow flavors to meld.