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Bird's-eye view of a pinto bean salad with red onion, grape tomatoes, red bell pepper, mini cucumbers, and celery, topped with parsley and cilantro.

Pinto Bean Salad: Healthy & Easy

A chilled salad of pinto beans, fresh vegetables, and a Dijon mustard dressing, tossed together and refrigerated to blend flavors.
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 6 servings
Calories 80 kcal

Ingredients
  

Dressing

  • 2 tbsp Dijon mustard
  • 3 tbsp lemon juice preferably fresh
  • 2 cloves fresh garlic minced
  • 1 tbsp fresh parsley chopped
  • 2 tbsp fresh cilantro chopped
  • 1/2 tsp ground black pepper
  • 1/2 tsp kosher salt

Salad

  • 15 oz pinto beans cooked, drained (or approx. 2 cups cooked from scratch)
  • 1/2 red onion diced
  • 1 cup grape tomatoes preferably organic
  • 1 red bell pepper diced
  • 4 mini cucumbers cut into small pieces
  • 2 stalks celery thinly sliced

Instructions
 

Dressing

  • Make Dressing:

    In a small bowl, combine the Dijon mustard, lemon juice, garlic, parsley, cilantro, salt, and pepper with a whisk. Set aside to let the flavors meld while you prepare the salad.

Salad

  • Chop Vegetables:

    Cut the red onion, tomatoes, cucumbers, red bell pepper, and celery into small, bite-size pieces and transfer them to a large salad bowl. Toss gently to mix.

  • Add Beans:

    Add the drained and rinsed pinto beans and toss again gently.

  • Add Dressing:

    Pour the dressing over the salad and toss lightly until evenly coated.

  • Season Salad:

    Adjust seasoning with extra salt and pepper as desired.

  • Chill Salad:

    Cover the bowl and refrigerate for at least 30 minutes, up to 1 hour, to let the flavors combine.

  • Garnish and Serve:

    Serve in individual bowls, garnished with additional parsley and/or cilantro.
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