Name: Avocado and Pinto Bean Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 15- to 16- ounce can drained and rinsed pinto beans (or 1 1/2 to 2 cups cooked, or see Variation below recipe box); 2 medium tomatoes (diced); 1/4 cup minced fresh cilantro; 2 scallions (thinly sliced); 2 tablespoons lime juice (or to taste); 1/4 cup vinaigrette (prepared or homemade, or as needed to moisten); Salt and freshly ground pepper to taste; 1 medium avocado (pitted, peeled, and diced)

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Here’s an easy salad with a Southwestern flair. A tasty combo of avocado and pinto beans, this goes well with simple quesadillas and other tortilla specialties that don’t themselves contain beans. This also makes a great portable lunch along with stoneground tortilla chips and some seasonal fruit. Photos by Hannah Kaminsky.

Recipe

Avocado and Pinto Bean Salad

Here’s an easy salad with a Southwestern flair. A tasty combo of avocado and pinto beans, this goes well with simple quesadillas and other tortilla specialties that don’t themselves contain beans.

5 from 1 vote

Print Pin Rate

Course: Bean salad

Cuisine: Healthy

Diet: Vegan, Vegetarian

Keyword: Pinto Bean Salad, vegan salad recipe

Prep Time: 15

Total Time: 15

Servings: to 4

Calories: 337kcal

Author: Veg Kitchen

Ingredients

15- to 16- ounce can drained and rinsed pinto beans or 1 ½ to 2 cups cooked, or see Variation below recipe box
2 medium tomatoes diced
¼ cup minced fresh cilantro
2 scallions thinly sliced
2 tablespoons lime juice or to taste
¼ cup vinaigrette prepared or homemade, or as needed to moisten
Salt and freshly ground pepper to taste
1 medium avocado pitted, peeled, and diced

US Customary - Metric

Instructions

Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well. This much can be made ahead.
Just before serving, stir in the diced avocado.

Nutrition

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Variation: Substitute other favorite beans — red, black, pink, etc., for the pinto beans. Whatever you have on hand will be good in this!

Explore Bean Salads for more easy, tasty ideas.

Comments

Elizabeth Larson says

February 11, 2014 at 1:14 pm

Easy enough to make this your tortilla filling........add some raw jalapenos minced and some onion and voila!
Nava says

February 11, 2014 at 1:16 pm

Fabulous idea, Elizabeth! Just gave me the idea that one can also add lots of chopped lettuce or baby spinach or arugula, and make an awesome wrap, too.
Gina Pagan says

February 12, 2014 at 11:53 am

Love the recipes
susan says

February 12, 2014 at 12:05 pm

This would be yum in a lettuce wrap....especially butter lettuce! Mmm
Marissa says

February 12, 2014 at 1:29 pm

Any other alternatives to the vinaigrette? I can't can't stand the taste!
Nava says

February 12, 2014 at 1:31 pm

Marissa, just add extra lime juice to taste, and if you'd like, a little more olive oil. Or, you can just sub your favorite all-natural salad dressing altogether — it's all about what tastes best to you!
Nava says

February 12, 2014 at 1:32 pm

Such a good idea, Susan — thanks!
Nava says

February 12, 2014 at 1:32 pm

Thank you, Gina!
Chris says

February 12, 2014 at 1:45 pm

Marissa I think even Ranch would be good.
Pamela says

February 13, 2014 at 3:44 pm

I will be making this tonight!
Vodzoo says

April 21, 2014 at 2:16 pm

It is easy and so delicious! I have to do three times bigger portion every time and it disappear in a moment. Perfect when you invite some guests!
Nava says

April 21, 2014 at 4:45 pm

Thanks! So glad you enjoyed this.
Linda says

May 31, 2014 at 9:35 am

I would add a little cumin and it would be great with black beans as well.