2 bean salad

Nick Monfire


A healthy version of a summertime salad.My family enjoys this salad as a side with many meals.

★★★★★ 1 vote
10 Min
15 Min


jalapenos seeded,cored and diced
1/4 c
red bell pepper seeded, cored and diced
1/4 c
small red onion diced
1 can(s)
15 oz pinto beans rinsed and drained
freshly squeezed lime juice
chipotle in adobo sauce finely minced
4 Tbsp
extra virgin olive oil (divided)
1 Tbsp
1 c
frozen baby lima beans thawed,rinsed and drained
1 c
frozen corn thawed,rinsed and drained


1Prepare your vegetables (Jalapeno,red bell pepper and onion) and place in a medium size container. Rinse and drain the beans in a colander and add them to the vegetables and set aside.
2In a small bowl combine the lime juice, chipotle, 2-2 TBS olive oil and honey and whisk until emulsified. Pour this over the bean mixture and toss gently.
3In a large non-stick pan add 2 TBS olive oil and on a medium-high heat allow temperature to come up, about 1 minute. Add the corn and lima beans and sauté until they become caramelized on the bottom (about 7 minutes) stir and scrape bottom of pan to turn vegetables over to caramelize the other side (about 3 minutes). Add this to the bean salad and mix thoroughly and refrigerate to chill.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy