Pinto Bean and Corn Salad with Avocado Lime Vinaigrette

Serves: 6
Total Time: 20 minutes


2 cloves of garlic, chopped
1 1/2 limes, juiced (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/2 avocado, diced
6 tablespoons extra-virgin olive oil
1 (15-ounce) can Teasdale Pinto Beans, drained and rinsed
1 1/3 cups fresh corn kernels (from about 2 ears)
1/2 orange bell pepper, seeded and diced
1/2 yellow bell pepper, seeded and diced
1/2 small red onion, finely chopped (about 1/4 cup)
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1/4 cup chopped fresh cilantro, leaves and stems


For the dressing: In a blender or food processor, add garlic, lime juice, salt and chili powder and
avocado and mix. Gradually add the olive oil, in a steady stream.

For the salad: Toss together the beans, corn, bell pepper, and onions. Add the dressing and toss
to coat evenly. Gently fold in the tomatoes and cilantro. Adjust seasoning with salt and pepper,
to taste, and serve.

Nutritional Information (amount per serving): Calories 207, Fat 12g, Protein 6g,
Carbohydrates 22g, Fiber 3g.