Ingredients
- 1 can (15 oz.) pinto beans, rinse and drain very well
- 4-5 tsp. white balsamic vinegar or champagne vinegar (or use any mild white vinegar
- 1 avocado, diced into pieces 1/2 inch square (sometimes I use two avocados; if so double the lime juice)
- 2 tsp. fresh lime juice
- 1 cup chopped tomatoes or cherry tomatoes cut in half)
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped cilantro
- 1-2 T olive oil, or a bit more
- fresh ground black pepper and sea salt to taste
- Pour beans into a colander placed in the sink and rinse well until no more foam appears. Let beans drain well for at least 15 minutes. Then blot beans dry with paper towel, place in plastic bowl, and toss with white balsamic vinegar. Let beans marinate in the vinegar while you prep other ingredients.
- Cut avocado into 1/2 inch pieces and place in small bowl. Toss with lime juice. Chop tomatoes, or if using cherry tomatoes, cut in half.
- Chop red onion and cilantro. (I like to chop with a chef's knife, but you could use a mini-chopper or food processor for this.) Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato. Drizzle olive oil over salad and season to taste with fresh ground black pepper and sea salt, and gently toss again. Serve immediately, at room temperature.
- This could also be made with other types of beans; I think black beans would be a good option.