Looking for an easy, low-fat side dish to bring to a party? Or something that could be either a salad or a dip for tortilla chips? Maybe a make-ahead dish that will be fantastic as left-overs for lunch for the week? Or a vegetarian main? I’ve got all of your bases covered. Creamy beans, sweet red pepper chunks and corn niblets, crunchy pepitas, bangin’ cilantro flavor.


  • 1/2 cup minced onion
  • 2 medium cloves garlic, pressed
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 8 cherry tomatoes, quartered
  • 1/2 cup diced red bell pepper
  • 2 tablespoons pumpkin seeds
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • salt and black pepper to taste


  1. Mince onions and press garlic and let sit for 5 minutes
  2. Mix all ingredients together and serve

We had this as a side to some ribs that I’ll post about another day. 😉 The salad really added to the color pallet.

Inspired by this post on World’s Healthiest Foods.