Lunch

Pinto Bean and Avocad Salad is for Lunch.

Pinto Bean and Avocad Salad takes 15 minutes to prepare.

Pinto Bean and Avocad Salad takes several minutes to cook.

Pinto Bean and Avocad Salad makes 2 servings.

The ingredients for Pinto Bean and Avocad Salad are:

1 Can pinto beans, rinse and drain very well
4-5 tsp. white balsamic vinegar or champagne vinegar
1 avocado, diced into pieces 1/2 inch square
2 tsp. fresh lime juice
1 cup chopped tomatoes (cherry tomatoes cut in half is nice)
1/2 cup finely chopped red onion
1/2 cup finely chopped cilantro
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 bowl, and toss with white balsamic vinegar. let beans marinate in the vinegar while you prep other ingredients.

Cut avocado into 12/ 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. Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato. Season to taste with fresh ground black pepper and sea salt, and gently toss again. Serve immediately at room temperature.

Here is how you make Pinto Bean and Avocad Salad:

Makes two servings. 245 calories per servingNumber of Servings: 2Recipe submitted by SparkPeople user LUSHON.

The nutritional information for Pinto Bean and Avocad Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 244.6

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 323.2 mg
• Total Carbs: 45.1 g
• Dietary Fiber: 13.3 g
• Protein: 12.0 g