Chilli Lime Pinto Bean Salad
This salad takes the iconic duo of rice and beans and adds a burst of tomato, crispy lettuce, creamy avocado and crunchy pepitas (pumpkin seeds), creating a nutritious and filling salad that is perfect for casual get-togethers or weeknight dinners.
Ingredients 18
Salad
2 tins pinto beans, drained and rinsed
1 red onion, thinly sliced
1 tsp cumin seeds, lightly crushed in mortar and pestle
2 tomatoes, diced
1 cup short-grain rice
2 cups water
1⁄3 iceberg lettuce, shredded, approximately 2 cups
1 avocado, diced
Dressing
2 lime, juice and pulp
3 tbsp light olive oil
1 tbsp maple syrup
1 tsp salt
1 bird’s eye chilli, deseeded, very finely chopped
1 garlic clove, crushed
To Serve
salted ricotta, to serve
hot sauce, to taste
Handful pepitas (pumpkin seeds), toasted, to serve
coriander leaves (cilantro), to garnish
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Method 4
Combine the juice and pulp of the , , , , , and crushed in a glass jar with a lid and shake to combine.
Combine the dressing with the , , , and . Stir to combine well, and then place in an airtight container and refrigerate for at least a couple of hours, but preferably overnight, giving it a stir (or simply turning the container upside down) when you remember/when you open the fridge.
Place the in a small pot with . Cover, bring to a boil, then lower heat and cook for 15 minutes. Remove from the heat, fluff the grains and allow to cool, or use immediately if you want a warm meal.
To serve, place the cooked rice, bean mixture, and shredded in serving bowls. Top with diced , a dollop of salted ricotta, and a sprinkling of toasted . Garnish with coriander leaves and hot sauce, if using.
Jessica Prescott's tips
I find the iceberg lettuce provides enough of a crunch, but if you need more, corn chips or crispy fried tortilla strips work a treat.
You can also use black beans or borlotti (cranberry) beans instead of pinto beans and sour cream, feta or capsicum dip instead of salted ricotta.
