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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15- to 16-
can drained and rinsed pinto beans
or 1 ½ to 2 cups cooked, or see Variation below recipe box
minced fresh cilantro
or to taste
prepared or homemade, or as needed to moisten
Salt and freshly ground pepper to taste
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.
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free vegan cheat sheet
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