Pinto Bean Salad with Mint Dressing

This pinto bean salad with mint vinaigrette is a refreshing, high-fiber summer side made with roasted corn, radishes, and cucumber. It’s a simple and easy recipe that’s ready in just 30 minutes!

Pinto bean salad is the perfect healthy summer main or side dish to eat on repeat. Just one serving is loaded with fiber and protein and keeps well marinating in the fridge. This recipe was inspired by the viral dense bean salad as popularized by Violet Witchel (@violet.cooks) on Tiktok!

If you want to try out more fiber rich bean recipes, check out the following recipes:

• Ecuadorian marinated bean ceviche
• Indian chickpea and beets salad
• Flavor packed chickpea and cauliflower yellow curry

Serve this pinto bean salad recipe with black bean smash burgers, harrisa cauliflower bites, or lemon pasta with capers.

Why you’ll love this recipe

• Stays fresh all week – The flavors of the salad gets better as it sits in the fridge as the mint vinaigrette soaks into the beans and vegetables overnight
• Keeps you full – Eat as a main! Pinto beans bring a solid hit of protein and fiber that turn a side salad into something that actually holds you through the afternoon
• Make-ahead friendly – Prep it the night before a barbecue or picnic and pull it straight from the fridge

Key ingredients & substitutions

• Pinto beans – Mild, creamy, and high in fiber, pinto beans hold the dressing without turning mushy. Swap for cannellini, chickpeas, or black beans if that’s what you have. Cook from canned or fresh.
• Sweet corn – Roasting the corn with paprika and olive oil gives it a slightly smoky, caramelized flavor.
• English cucumber – Thinner-skinned and less watery than regular cucumbers, which keeps the salad from getting soggy. Persian cucumbers are a great substitute.
• Radishes – Use a mix of colors (watermelon, purple, daikon) to add visual contrast and a peppery bite. Thinly sliced jicama or apples would also work!
• Fresh mint – The backbone of the vinaigrette, do not use dried leaves as substitute
• Honey — Adds a subtle sweetness to balance the lemon. Substitute maple syrup or agave nectar for a fully vegan version.

Tips for the best pinto bean salad

• Let the corn cool before cutting – Hot corn is harder to control on the cutting board. Give it 5–10 minutes, then lay the cob flat and cut straight down to get clean rows.
• Don’t skip roasting the garlic – Raw garlic in a blended dressing can be sharp and aggressive. Roasted garlic mellows into something nutty and sweet
• Make it ahead -This salad holds well in the fridge for up to 5 days. Store the vinaigrette separately if making more than a day ahead to keep the vegetables crisp.
• Dice vegetables evenly – Cutting the cucumber and radishes to the same size ensures you get a balanced mix of everything in each bite.
• Customize the heat – Add a pinch of cayenne or a sliced fresh jalapeño to the vinaigrette if you want a little kick.