Pinto Bean Salad with Lemon-Garlic Vinaigrette Recipe
A simple bean salad with radishes and corn freshens up the meal. With all the crunch and flavor, you’ll find yourself reaching for more.
Keywords
- Beans
- Cinco de Mayo
- Healthy
- Mexican
- Quick & Easy
- Tex-Mex
- Vegetables
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Refrigerator
Ingredients
- 1 can pinto beans (16 oz.), drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 cup halved and thinly sliced radishes
- ¾ cup sliced scallions
- 1 Tbsp. chopped fresh garlic
- ¼ tsp. kosher salt
- 1 Tbsp. minced lemon zest
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. olive oil
- Salt
- black pepper
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