Pinto Bean and Avocad Salad

Name: Pinto Bean and Avocad Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 Can pinto beans rinse and drain very well; 4-5 tsp. white balsamic vinegar or champagne vinegar; 1 avocado diced into pieces 1/2 inch square; 2 tsp. fresh lime juice; 1 cup chopped tomatoes (cherry tomatoes cut in half is nice); 1/2 cup finely chopped red onion; 1/2 cup finely chopped cilantro; fresh ground black pepper and sea salt to taste; Pour beans into a colander placed in the sink and rinse well until no more foam appears. Let beans drain well for at least 15 minutes. Then blot beans dry with paper towel place in bowl and toss with white balsamic vinegar. let beans marinate in the vinegar while you prep other ingredients.; Cut avocado into 12/ inch pieces and place in small bowl. Toss with lime juice. Chop tomatoes or if using cherry tomatoes cut in half.; Chop red onion and cilantro. Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato. Season to taste with fresh ground black pepper and sea salt and gently toss again. Serve immediately at room temperature.

Minutes to Prepare: 15

Number of Servings: 2

Ingredients

1 Can pinto beans, rinse and drain very well4-5 tsp. white balsamic vinegar or champagne vinegar1 avocado, diced into pieces 1/2 inch square2 tsp. fresh lime juice1 cup chopped tomatoes (cherry tomatoes cut in half is nice)1/2 cup finely chopped red onion1/2 cup finely chopped cilantrofresh ground black pepper and sea salt to tastePour beans into a colander placed in the sink and rinse well until no more foam appears. Let beans drain well for at least 15 minutes. Then blot beans dry with paper towel, place in bowl, and toss with white balsamic vinegar. let beans marinate in the vinegar while you prep other ingredients.Cut avocado into 12/ inch pieces and place in small bowl. Toss with lime juice. Chop tomatoes, or if using cherry tomatoes, cut in half.Chop red onion and cilantro. Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato. Season to taste with fresh ground black pepper and sea salt, and gently toss again. Serve immediately at room temperature.

Directions

Makes two servings. 245 calories per serving

Number of Servings: 2

Recipe submitted by SparkPeople user LUSHON.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 244.6
Total Fat: 3.1 g
Cholesterol: 0.0 mg
Sodium: 323.2 mg
Total Carbs: 45.1 g
Dietary Fiber: 13.3 g
Protein: 12.0 g

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