photo by Jenny Bischoff
Pinto Bean Salsa Salad
Food Network Kitchens
This is one of those summertime salads that I look forward to and often crave. It can be eaten straight up as a salad, served alongside grilled chicken or steak, wrapped in a tortilla with some lettuce for a light lunch, and it makes a terrific chunky dip for tortilla chips. This one is always a hit at potlucks!
1 small clove garlic
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
2 (15-ounce) cans pinto beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1 orange or yellow bell pepper, seeded and diced
1/2 small red onion, finely chopped (about 1/4 cup)
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small Hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems
Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste. (I usually just press it through my garlic press instead of making the paste.) Whisk the garlic paste, lime juice, remaining salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss to coat evenly. Gently fold in the tomatoes, avocado, and cilantro. Adjust seasoning with salt and pepper, to taste, and serve.