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Pinto Bean and Rice Salad With Tomatoes and Cheddar in Banana Pepper-Chili Vinaigrette Recipe
Ingredients (13)
- 1 (14.5-ounce) can pinto beans, drained and rinsed
- 1/2 cup cooked white rice
- 1/2 cup cubed extra-sharp cheddar cheese
- 1/2 cup halved cherry tomatoes
- 2 tablespoons minced yellow onion
- 2 tablespoons finely chopped canned pickled banana peppers
- 1 tablespoon pickling liquid from pickled banana peppers
- 1/2 tablespoon lime juice from 1 lime
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon ancho chile powder
- 1/8 teaspoon cayenne
- Kosher salt
- 1 1/2 tablespoons minced cilantro leaves and tender stems
Directions
Learn how to make this recipe at Serious Eats