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    Categories: Bean SaladsBean SaladsBountiful BeansSaladsVegan Recipes

Avocado and Pinto Bean Salad

Here’s an easy salad with a Southwestern flair. A tasty combo of avocado and pinto beans, this goes well with simple quesadillas and other tortilla specialties that don’t themselves contain beans. This also makes a great portable lunch along with stoneground tortilla chips and some seasonal fruit. Photos by Hannah Kaminsky.

Avocado and Pinto Bean Salad
Recipe Type: Bean salad
Cuisine: Healthy
Author: Nava
Prep time:
Total time:
Serves: 3 to 4
Here’s an easy salad with a Southwestern flair. A tasty combo of avocado and pinto beans, this goes well with simple quesadillas and other tortilla specialties that don’t themselves contain beans.
Ingredients
  • 15- to 16-ounce can drained and rinsed pinto beans (or 1 1/2 to 2 cups cooked), or see Variation below recipe box
  • 2 medium tomatoes, diced
  • 1/4 cup minced fresh cilantro
  • 2 scallions, thinly sliced
  • 2 tablespoons lime juice, or to taste
  • 1/4 cup vinaigrette, prepared or homemade, or as needed to moisten
  • Salt and freshly ground pepper to taste
  • 1 medium avocado, pitted, peeled, and diced
Instructions
  1. Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well. This much can be made ahead.
  2. Just before serving, stir in the diced avocado.
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Variation: Substitute other favorite beans — red, black, pink, etc., for the pinto beans. Whatever you have on hand will be good in this!

Nava :

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