This was SO much better than I thought it was going to be. My husband wouldn’t even pass me the bowl so I could have seconds because he wanted it for himself. He did eventually give it up. 🙂
3 cups canned pinto beans, rinsed and drained
1 cup corn
1/2 cup red onion, diced
8 oz Monterey Jack cheese, diced
1/4 cup packed fresh cilantro leaves
1/4 cup olive oil
1 clove garlic, minced
3 T lime juice
1 tsp lime zest
1 T apple cider vinegar
1 T honey
1/2 tsp salt
Place all salad ingredients in a bowl and toss to mix.
Combine dressing ingredients in a blender and until cilantro is chopped fine. Pour over salad and serve immediately. (If taking this to a picnic or a potluck, take the salad and the dressing separately.
Pour the dressing on the salad when you get there and it is about time to eat.)
We had this with tacos and grapes. It’s a nice little salad to add to whatever Mexican dish you are having. It’s also good to have with hamburgers, steak or grilled chicken. It’s very summery, too.
Did I change anything? I halved this recipe when making it for my family. If I was taking it to a potluck, I would follow the amounts in the recipe above.