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Vegan Mexican Inspired Pinto Bean Salad Recipe

On Sunday we prepared this bean salad for the week ahead since it would go terrific cold as a lunch on the go. The ingredients are easily available in most grocery stores (probably most of you have the ingredients in your house already) and low in cost. So we just couldn’t pass this recipe up when we found it on Pinterest by Kaylyn’s Kitchen. The bean salad turned out refreshing and perfect for a warm day (unfortunately it was not warm here though). Genki Husband and I both decided we would eat this again but probably over a nice plate of organic mixed greens topped with the bean salad. Since the dressing is light, it goes perfectly with the slight bitterness of mixed greens.

The recipe was accidentally vegan so I had no issues making this 100% vegan to our taste-buds.  I did have a few things I changed and here are the substitutions I did to make this wonderful salad.  For the full recipe please refer to the original- link above.

1 small onion, diced
1 1/2 c tomatoes, chopped
1 lime, juiced and seeded
4 tsp tangerine balsamic vinegar

Mix it all together in a large bowl and serving plain or over greens.

There are a lot of changes one could make to this simple salad.  For instance, I would add some capers instead of using salt as it would give a nice texture and salty flavor.  Additionally, I would think any kind of bean would work out nicely – for an extra boost of protein one could add another can to the mixture.

Nutritional Info
  • Servings Per Recipe: 4-6
Amount Per Serving (according to the ingredients I used)
  • Calories: 212.5
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,030.3 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 10.6 g
  • Protein: 7.8 g

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