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Southwest Pinto Bean Salad

Active Time: 10 minutes
Total Time: 10 minutes
  • Gluten Free
  • Low Carb/Paleo
  • Super Fast
  • Vegetarian
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Why we love it:

Fast, low brow, colorful, satisfying. Keep this in your back pocket and riff on it a million ways when nothing else sounds good or everything takes too long.


  • 1 15-ounce can Pinto Beans
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 12 teaspoon Kosher Salt
  • 12 teaspoon Extra Virgin Olive Oil
  • 2 cups Frozen Corn
  • 2 heads Romaine Lettuce
  • 1 pint Cherry Tomatoes
  • 1 cup Cheddar Cheese (shredded, or mexican blend)
  • 2 cups Tortilla Chips
  • 4 Tablespoons Salad Dressing

Cooking Instructions

  • 1. BEANS

    Place drained beans in a bowl with 1 Tablespoon chili powder, 1 teaspoon ground cumin, and ½ teaspoon kosher salt. Mash with a fork or back of a spoon and stir to combine.

    In a large sauté pan, heat oil over high heat. Add the beans and using the back of a spatula, smash it down and spread it out in the pan. It will stick for a bit, but eventually you can get it in a flat layer. Cook for 3 minutes without moving. Then flip and add corn on top, cook for another 1 - 2 minutes or until the beans are warmed and a bit crispy in places.

  • 2. SALAD

    Wash and chop lettuce. Add to a large bowl with the tomatoes, shredded cheese and break in the tortilla chips. Toss with the warm beans and corn. Toss with dressing to taste.

  • 3. SERVING

    Serve in a large bowl and top with more cheese, chips, and/or dressing to taste.

Check out our new features!


    omit cheese
    save ½ of the spices for shrimp and sauté or grill them - add on top
  • CHIPS:
    they’re fun but you can add pepitas or nuts for crunch instead
  • ADD ON:
    obviously add avocado, swap out for a creamy dressing, add another can of beans, try with queso fresco, cucumbers would also be good

Prep Ahead & Use It Up

  1. Make or prep dressing
  2. Make beans, they can be served cold or reheated before eating
  3. Store components of salad separately or they’ll get soggy
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