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.

Recipe

Avocado and Pinto Bean Salad

5 from 1 vote

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.

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Prep Time: 15

Total Time: 15

Servings: 3 to 4

Ingredients

15- to 16- ounce can drained and rinsed pinto beans or 1 ½ to 2 cups cooked, or see Variation below recipe box
2 medium tomatoes diced
¼ cup minced fresh cilantro
2 scallions thinly sliced
2 tablespoons lime juice or to taste
¼ cup vinaigrette prepared or homemade, or as needed to moisten
Salt and freshly ground pepper to taste
1 medium avocado pitted, peeled, and diced

US Customary - Metric

Instructions

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.

Nutrition (Estimate per Serving)

Calories: 337kcalCarbohydrates: 32gProtein: 9gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gSodium: 391mgPotassium: 953mgFiber: 12gSugar: 5gVitamin A: 956IUVitamin C: 24mgCalcium: 91mgIron: 3mg

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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!