From https://kalynskitchen.com/pinto-bean-salad-recipe-with-avocado/.
- 1 can (15 oz.) pinto beans
- 2 T white balsamic vinegar or champagne vinegar (or use any mild white vinegar)
- 1 avocado, diced into pieces 1/2 inch square (I often use two avocados; if so double the lime juice.)
- 1 T fresh lime juice (or more if you’re using two avocados)
- 1 cup chopped tomatoes or cherry tomatoes cut in half)
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped cilantro (or more)
- 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 with cold water until no more foam appears. Let beans drain well for at least 10-15 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. (I did this a few hours ahead) - 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 or quarters.
- Chop red onion and cilantro.
- 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. Taste to see if you want a little more olive oil or lime juice. Serve immediately, at room temperature.