Pinto Bean Salad with Oregano Vinaigrette

(Makes 3 ½ cups)

1 cups (276 grams) cooked Pinto Beans, if using canned no salt added rinsed and drained

½ cup (72 grams) Sweet Red Bell Pepper, diced

¼ cup (20 grams) green onion, sliced fine, include green tops

½ cup (70 grams) English or Persian Cucumber, unpeeled, diced

½ cup (140 grams) Red and Yellow Tomato Cherry Tomatoes cut in quarters

Combine all ingredients together in medium size bowl.  Add Oregano Vinaigrette (see recipe below) mix until combined,  serve or refrigerate until ready to serve.  Makes 3 ½ cups (serving size 1/2 cup).


⅛ Teaspoon Sea Salt

1 Teaspoon minced Garlic (1 clove)

¼ Teaspoon ground Cumin

1 Tablespoon fresh Oregano, minced

¼ Teaspoon fresh Jalapeño Pepper, minced fine

2 Tablespoon Lime Juice or Apple Cider Vinegar

2 Tablespoons Extra Virgin Olive Oil

Zest from Lime

Fresh ground Black Pepper, to taste.

In a small bowl combine above ingredients. Mix until well blended and pour over the Pinto Bean mixture.