Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

Pinto Beans, 15 oz. can
4-5 tsp. white balsamic vinegar or any mild white vinegar
1 avocado, diced
Juice from 1 lime
1 cup chopped tomatoes or 1 pint cherry tomatoes, halved
1/2 c. chopped red onion
1/2 cup chopped cilantro
2 T. olive oil
Salt and pepper to taste

Drain and rinse the beans and put in a bowl. Add the vinegar and let marinate while you prepare the other ingredients. Cut the avocado into small pieces and toss with lime juice. Chop tomatoes or cut the cherry tomatoes in halves. Chop the red onion and cilantro. Add the avocado, tomatoes, onion, and cilantro to the beans. Add the olive oil, salt, and pepper. Toss gently and serve at room temperature.

Serving Size: Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SUNFLOWER272.