Pinto Bean Salsa Salad

This quick and easy salad is a refreshing addition to any summer meal. Serve it alongside a main dish or on its own, with tortilla chips for scooping.

  • Serves 6 to 8
  • 20 mins prep 20 mins total
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Salsa Salad

  • 1 (13 ½oz) can pinto beans, drained and rinsed
  • 1 ½ cups corn kernels
  • 1 orange bell pepper, seeded and chopped
  • ½ red bell pepper, seeded and chopped
  • ¼ cup finely chopped red onion
  • 1 cup halved grape tomatoes
  • ¼ cup finely chopped cilantro
  • 1 ripe avocado, peeled, seeded and chopped


  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • ½ tsp pure maple syrup
  • 1 small clove garlic, minced
  • ¾ tsp sea salt
  • ¼ tsp chili powder


  1. In a large bowl, combine the beans, corn, bell peppers, onion, and tomatoes.
  2. To make the dressing, in a small bowl, whisk together the lime juice, oil, maple syrup, garlic, salt, and chili powder.
  3. Pour the dressing onto the salad mixture and stir to coat. Add the cilantro and avocado, then serve immediately.