Pinto Bean Salad With Avocado And Tomatoes

One 15 oz. can pinto beans

2 T white balsamic vinegar (see notes)

1 avocado, diced into pieces ½ inch square (see notes)

1 T fresh lime juice (or more if you're using two avocados)

1 cup chopped tomatoes or cherry tomatoes cut in half)

½ cup finely chopped red onion

½ cup finely chopped cilantro (more or less to taste)

2 T olive oil, or a bit more

Fresh ground black pepper and sea salt to taste

Pour beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well for at least 10-15 minutes.
Then blot beans dry with paper towel, place in plastic bowl, and toss with white balsamic vinegar. Let beans marinate in the vinegar while you prep other ingredients.
Cut avocado into ½ inch pieces and place in small bowl. Toss with lime juice. (Remember to double the lime juice if you use two avocados.)
Chop tomatoes, or if using cherry tomatoes, cut in half or quarters.
Chop red onion and cilantro.
Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato.
Drizzle olive oil over salad and season to taste with fresh ground black pepper and sea salt, and gently toss again. Taste to see if you want a little more olive oil or lime juice.
Serve immediately, at room temperature.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m