Pinto Bean and Rice Salad With Tomatoes and Cheddar in Banana Pepper-Chili Vinaigrette Recipe

Serves: 6 Save

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