^[1]Here’s a simple salad with a Southwestern flair. A tasty combo of avocado and pinto beans, this goes well with simple quesadillas ^[2] and other tortilla specialties that don’t themselves contain beans.

Serves: 6

• 3 to 4 cups cooked pinto beans, or
  two 15- to 16-ounce cans, drained and rinsed
• 3 medium tomatoes, diced
• 1/4 cup minced fresh cilantro
• 2 scallions, thinly sliced
• 2 tablespoons lime juice
• 1/3 to 1/2 cup vinaigrette, prepared or
  homemade ^[3], or as needed
• Freshly ground pepper to taste
• 2 medium avocados, pitted, peeled, and diced

Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well. Just before serving, stir in the diced avocado.

• Explore Bean Salads ^[4] for more easy, tasty ideas.