Warm corn & pinto bean salad
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Corn, beans and diced peppers make a warm lime-dressed side or light meal.
Tex-Mex-inspired · lunch, salad, side · easy
Servings: 2
Prep: 10 min
Cook: 10 min
Total: 20 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 1 1/2 cups canned pinto beans (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 1/2 cups frozen corn kernels (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 small bell peppers (diced)
- 2 teaspoons olive oil
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro (chopped)
- 1/2 teaspoon mild gluten-free chili powder (Choose a dairy-free blend. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
Cooking instructions
- Heat the olive oil in a skillet on medium-high and cook the bell peppers for 4 minutes.
- Add the frozen corn kernels and mild gluten-free chili powder and cook for 3 minutes, stirring until the corn is hot.
- Fold in the canned pinto beans and heat gently for 3 minutes, keeping the beans intact.
- Remove from heat, stir in the lime juice and fresh cilantro and serve as two light meals or four side portions.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.