This pinto bean salad is so good but it does have a downside –  it doesn’t last well more than a day in the fridge.  However this has never caused a problem in my house as it doesn’t hang around for long.  I’ll happily have it for lunch and dinner and sometimes share it out if I’m feeling really kind!  It’s another throw it together type salad that has so much goodness and taste.   I have it on its own for lunch and serve a smaller portion for dinner with a jacket potato and fried tofu.


Pinto beans
1 stick celery
1 large pickled gherkin
¼ can sweetcorn
½ red pepper
5 sugar snap peas
handful of fresh parsley and mint
½ lime
2 spring onions
5 cherry vine tomatoes
½ avocado
Salt and pepper

  1. Finely chop the spring onions, parsley and mint and add the lime juice
  2. Chop the celery, pepper, gherkin, peas and tomatoes into small pieces and add to a bowl
  3. Add the drained beans and sweetcorn and mix in the herby dressing
  4. Add some salt and pepper and finally the chopped avocado
By |2020-06-16T11:14:46+00:00November 29th, 2019|Dinner, Lunches, Oil Free, Raw, Recipies, Savoury, Uncategorized|0 Comments

Leave A Comment