Tuesday, May 27, 2014

Try It Tuesday...Healthy Mexican Bean Salad

It's no secret that we love mexican food and it's safe to say that we eat it at least two times a week for dinner. I'm always looking for new recipes and I was ecstatic when I came across this healthy mexican pinto bean salad in the June issue of Real Simple magazine. I decided to use avocado oil in place of olive oil and left out the Cotija/ricotta salata that was in their recipe. It went so well with my baked chicken taco's and it was such a breeze to whip up. 
This no-cook side salad will definitely be on repeat for the hot summer months ahead of us.
2 15.5 oz. cans pinto beans (rinsed)
1 chopped bell pepper
4 chopped scallions
1 cup fresh salsa
1/4 cup avocado oil
2 T lime juice
salt & pepper to season
Mix together and enjoy!


  1. BOOM! Part of dinner is planned for tomorrow night! You rock. This sounds yummy!!!!

  2. Woohoo Karen! Let me know what you think of it :)

  3. This does sound really good. Looking forward to giving it a whirl!

  4. I saw this on your Instagram. I am def going to try. It looks yummy and healthy!


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