Fresh, vibrant, and packed with flavor, this Pinto Bean Salad is a quick and healthy recipe perfect for busy weeknights, meal prep, or picnic lunches. Loaded with nutrient-rich pinto beans, juicy cherry tomatoes, crisp cucumber, creamy avocado, and a zesty lime-cumin dressing, this salad delivers a satisfying combination of textures and bright flavors in every bite. Ready in just 15 minutes with no cooking required, it’s a perfect plant-based side or light main dish. Whether you’re looking for a refreshing summer salad or a protein-packed vegan option, this gluten-free and dairy-free recipe is sure to become a go-to favorite.
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Rinse and drain the pinto beans if using canned beans, or cook and cool them if preparing from dried beans.
Halve the cherry tomatoes. Dice the cucumber, red onion, and avocado into small bite-sized pieces.
Chop the fresh cilantro finely.
In a large mixing bowl, combine the pinto beans, cherry tomatoes, cucumber, red onion, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper to make the dressing.
Pour the dressing over the salad and gently toss until everything is well coated.
Just before serving, gently fold in the diced avocado to prevent it from becoming mushy.
Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld.
Serving size | (1047.9g) |
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Amount per serving | % Daily Value* |
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Calories | 1434.3 |
Total Fat 91.6g | 0% |
Saturated Fat 13.6g | 0% |
Polyunsaturated Fat 17.3g | |
Cholesterol 0mg | 0% |
Sodium 2017.0mg | 0% |
Total Carbohydrate 128.9g | 0% |
Dietary Fiber 45.8g | 0% |
Total Sugars 13.3g | |
Protein 38.1g | 0% |
Vitamin D 0IU | 0% |
Calcium 278.2mg | 0% |
Iron 11.3mg | 0% |
Potassium 3109.4mg | 0% |
Source of Calories