Prep Time 10 minutes
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.
by Anne Coleman
What you'll need
Salad
- 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
Dressing
- 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
Helpful Tip:
Do not add dressing until serving time as the acids in the dressing will cause the cheese to break down and become mushy.
Notes:
Makes 6-8 servings
How to make it
- 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.
Additional Instructions
Do not add dressing until serving time as the acids in the dressing will cause the cheese to break down and become mushy.
Food , Recipes
