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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.
5
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Course:
Bean salad
Cuisine:
Healthy
Diet:
Vegan, Vegetarian
Keyword:
Pinto Bean Salad, vegan salad recipe
Prep Time:
15
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
3
to 4
Calories:
337
kcal
Author:
Veg Kitchen
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
Calories:
337
kcal
|
Carbohydrates:
32
g
|
Protein:
9
g
|
Fat:
21
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
10
g
|
Sodium:
391
mg
|
Potassium:
953
mg
|
Fiber:
12
g
|
Sugar:
5
g
|
Vitamin A:
956
IU
|
Vitamin C:
24
mg
|
Calcium:
91
mg
|
Iron:
3
mg
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