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

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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Course: Bean salad

Cuisine: Healthy

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 3 to 4

Author: Veg Kitchen

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

• 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.

Variation: Substitute other favorite beans — red, black, pink, etc., for the pinto beans. Whatever you have on hand will be good in this!

• Explore Bean Salads for more easy, tasty ideas.