Pintos and Cheese Salad
Nothing says summer like salad and this one is perfect for a Mexican fiesta meal. Pinto beans and Monterey Jack come together with a bright and fresh cilantro lime dressing.
Hands-On Time: 10 minutes
Ready In: 10 minutes
Yield: 6-8 servings
Cost Per Serving: 40 cents
3 cups cooked and drained pinto beans
1 cup cooked corn kernels
1/2 cup diced red onion
8 ounces Monterey Jack cheese - cut into small dice
1/4 cup packed fresh cilantro leaves
1/4 cup olive oil
1 clove garlic - minced
3 Tablespoons lime juice
1 teaspoon lime zest
1 Tablespoon apple cider vinegar
1 Tablespoon honey
1/2 teaspoon salt
- Place salad ingredients in a large bowl and toss to mix.
- Combine dressing ingredients in a blender until cilantro is chopped fine and dressing is well mixed. Pour over salad and serve immediately.
Note: Do not add dressing until serving time as the acids in the dressing will cause the cheese to break down and become mushy.