(Makes 3 ½ cups)
1⅔ 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.