This refreshing Mexican Pinto Bean Salad is a perfect side dish for tacos or other Mexican inspired dishes. It also can go atop tortilla chips with a bit of vegan cheese and make delicious nachos.

Prep Time: 10 minutes

Yield: 4 servings


For the Vinaigrette

2 tablespoons grapeseed oil

1 tablespoon white wine vinegar

1/4 teaspoon chili powder

1/4 teaspoon ground coriander   

1/2 teaspoon garlic powder

Pinch of salt

Black pepper

For the Salad

1 (15-ounce) can pinto beans, drained and rinsed

2 teaspoons ground cumin

1/4 teaspoon of salt

2 pints grape tomatoes, diced or sliced in half

1/4 cup chopped fresh cilantro leaves

1/2 small red onion, diced


For the Vinaigrette

  1. Whisk the oil, vinegar, chili powder, coriander, garlic powder, a pinch of salt and black pepper together in a medium bowl

For the Salad

  1. Combine pinto beans, cumin, salt, grape tomatoes, cilantro and red onion in a medium bowl
  2. Drizzle vinaigrette on top. Toss everything to combine. Taste and adjust seasoning, adding more salt and pepper as needed.

Looking for more tasty vegan recipes like this one? Check out the Clean Slate Cleanse Cookbook!