Avocado and Pinto Bean Salad

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.

Serves: 3 to 4

  • 1 1/2 to 2 cups cooked or one 15- to 16-ounce cans
    (drained and rinsed) pinto beans (of course, you can substitute
    other favorite beans — red, black, pink, etc.)
  • 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

Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well. This much can be made ahead.

Just before serving, stir in the diced avocado.

Avocado and pinto bean salad recipe

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13 comments on “Avocado and Pinto Bean Salad

  1. Elizabeth Larson

    Easy enough to make this your tortilla filling……..add some raw jalapenos minced and some onion and voila!

  2. Nava Post author

    Fabulous idea, Elizabeth! Just gave me the idea that one can also add lots of chopped lettuce or baby spinach or arugula, and make an awesome wrap, too.

  3. Nava Post author

    Marissa, just add extra lime juice to taste, and if you’d like, a little more olive oil. Or, you can just sub your favorite all-natural salad dressing altogether — it’s all about what tastes best to you!

  4. Vodzoo

    It is easy and so delicious! I have to do three times bigger portion every time and it disappear in a moment. Perfect when you invite some guests!

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