Pinto Bean Salad with Lemony Maple-Mustard Dressing

By devogirl

This salad relies on a zippy dressing that has two noteworthy things going for it: it's fat-free, and it does an admirable job of livening up mild-mannered pintos. Best if you let it sit for an hour.
The salad works well as part of a buffet or picnic ensemble with Tabbouleh and Morocan carrot slaw.
It's especialy popular with the kids.
**Serving suggestions: as is...or,
mound salad into bowls of halved pitted avocados or hallowed-out beefsteak tomatoes. Place on a bed of greens with vinaigrette.

Ingredients

• Dressing:
• 1 3/4 cups coooked pinto beans or 1 can pinto beans, drained
• 1 1/2 cups fresh corn, cooked or defrosted frozen corn
• 1/2 cup finely diced red bell pepper or roasted red pepper
• 1/2 cup thinly sliced scallion greens
• 1/3 cup Lemony Maple-Mustard Dressing
• Tamari to taste (optional)
• Freshly squeezed lemon juice to taste (optional)
• 1/4 cup tamari (Japanese soy sauce)
• 2 Tbsp Dijon mustard
• 2 Tbsp pure maple syrup
• 2-4 Tbsp freshly squeezed lemon juice

Details

Servings 3
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Dressing:
Combine ingredients and adjust to desired amount of lemon juice. Can refrigerate for up to a week. (makes 1/2 cup)

Salad:
In a large bowl, combine the beans, corn peppers and scallions. Add the dressing and toss to coat. fi time permits, set aside to allow beans to absorb dressing, 10-15 mins longer.

Taste before serving: if the salad aseems a blittle bland, add a bit of tamari and/or stir in lemon juice to create a vibrant flavor.