Pinto Bean Salad
A delicious kidney friendly, low sodium, bean salad recipe. Perfect for a quick lunch, meal prep, or a side to your dinner!
Servings: 4
Ingredients
- 2 cans low sodium pinto beans (3 cups) drained and rinsed
- 1 cup bell pepper (any color) diced
- 1/2 cup purple onion diced
- 1 each jalapeno diced
Dressing
- 1/8 cup olive oil 2 Tbsp.
- 1/8 cup lime juice 2 Tbsp.
- 1/8 cup apple cider vinegar (or other vinegar) 2 Tbsp.
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp black pepper
Instructions
- Add the pinto beans (drained and rinsed) to a large bowl.
- Add the diced veggies to the same bowl.
- Combine the dressing ingredients separately. Then pour the dressing over the salad and combine.
- Refrigerate for at least 1 hour and then enjoy!
Notes
Nutrition info per serving (1 heaping cup): 269 calories, 12.5 g protein, 40 g carbs, 13 g fiber, 15-215 mg sodium (depending on the canned beans used), 709 mg potassium, 210 mg phosphorus, -3.9 PRAL