SERVES: 4

Ingredients

• 1½ cups cooked pinto beans, cooled or defrosted
• 4-5 teaspoons white balsamic vinegar (or use any mild white vinegar)
• 1 avocado
• 2 teaspoons fresh lime juice (lemon can be substituted)
• 1 cup cherry tomatoes, or 2 medium tomatoes (1/2 pound)
• ½ cup red onion
• ½ cup cilantro
• 1-2 Tablespoons olive oil, or a bit more
• Black pepper and sea salt to taste

Directions

1. Blot beans dry with a towel, place in a bowl and toss with vinegar. Let beans marinate in the vinegar while you prepare the other ingredients.

2. Cut avocado into ½-inch pieces and place in small bowl. Toss with lime juice. Chop tomatoes, or if using cherry tomatoes, cut in half.

3. Finely chop red onion and cilantro. Mix onions and cilantro into marinating beans. Use a large spoon to gently fold in avocado and tomato. Drizzle olive oil over salad and season to taste with black pepper and sea salt, and gently toss again. Serve immediately, at room temperature.