Salad: Mexico – Durango, Northern Mexico – Ensalada de Frijoles

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 30 min

Total 50 min

Ingredients

- 3 cups (510 g) cooked pinto beans, drained and cooled
- 2 cups (300 g) cherry tomatoes, halved OR 2 medium (about 10 oz / 280 g) tomatoes, diced
- 1/2 medium (about 4 oz / 115 g) white or red onion, finely chopped
- 1 medium (about 1.5 oz / 45 g) jalapeño or serrano chile, seeded and finely minced (optional for heat)
- 1 medium (about 7 oz / 200 g) avocado, diced (optional)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tbsp (3 g) fresh Mexican oregano leaves, chopped (or 1 tsp / 1 g dried Mexican oregano)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) olive oil or neutral vegetable oil
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground cumin (optional, for a warm note)
- 4 oz (115 g) queso fresco, crumbled (optional garnish)

Instructions

Short Description:
A bright, rustic Durango-style bean salad featuring tender pinto beans tossed with fresh tomatoes, onion, lime dressing, and local herbs for a tangy, herbaceous side or light course.

Regional Notes:
The Durango version centers on pinto beans, which are widely grown and eaten in Northern Mexico, and highlights simple, fresh ingredients rather than heavy creams or vinegars. The dressing leans on lime juice and Mexican herbs (cilantro and Mexican oregano) typical of the region, distinguishing it from southern bean salads that often use black beans or chiles and different herb profiles.

1. If using dried pinto beans, cook them until tender, cool, and drain. For convenience, rinse and drain canned pinto beans and pat lightly dry; measure 3 cups (510 g) cooked beans.
2. In a large bowl combine the cooled pinto beans, halved cherry tomatoes (or diced tomatoes), chopped onion, and minced chile (if using). Gently fold in diced avocado if including.
3. In a small bowl or jar whisk together the lime juice, olive oil, chopped cilantro, chopped Mexican oregano, salt, pepper, and ground cumin (if using) until emulsified.
4. Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly. Taste and adjust salt, pepper, or lime as needed.
5. Let the salad rest at room temperature for 15–30 minutes or chill for up to 1 hour to allow flavors to meld; stir once before serving.
6. Just before serving, sprinkle with crumbled queso fresco (if using) and a few extra cilantro leaves as garnish. Serve chilled or at room temperature.