Pintos and Cheese Salad

pintos 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


  1. Place salad ingredients in a large bowl and toss to mix.
  2. Combine dressing ingredients in a blender until cilantro is chopped fine and dressing is well mixed. Pour over salad and serve immediately.
  3. Note: Do not add dressing until serving time as the acids in the dressing will cause the cheese to break down and become mushy.

See more recipes from Anne Coleman (aka Short Order Mom).

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