Summer Pinto Bean Salad
Caroline Cook, NASH-FM 107.1
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Ingredients:
1 – 15 ounce can pinto beans, rinsed well and drained
5 teaspoons white balsamic vinegar or champagne vinegar
2 avocados, diced
4 teaspooons fresh lime juice
1 cup chopped tomatoes (or cherry tomatoes, cut in half)
½ cup finely diced red onion
½ cup finely diced cilantro
2 teaspoons olive oil
Fresh ground salt and pepper, to taste
Directions:
Rinse beans well in colander, let drain, dry in paper towels.
In medium bowl, mix beans with white wine vinegar. Set aside.
In small bowl, gently toss avocado with lime juice and onion. Add
mixture to beans and drizzle with olive oil and season to taste
with fresh ground salt and pepper. Gently toss again.
Serve immediately and chill leftovers.
Yield: Approximately four side dishes; may also be used as a dip with
tortilla chip scoops.