Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

Ingredients

• 1 can pinto beans, rinse and drain the beans very well
• 2 T white balsamic vinegar or champagne vinegar
• 1 avocado, diced into pieces 1/2 inch square
• 1 T 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, or more
• 1-2 T olive oil, or a bit more
• Fresh ground black pepper and sea salt to taste

Directions

1. Tip the beans into a colander set in the sink, then run cold water over them until the foamy bubbles are gone. Leave them there to drain thoroughly for at least 10-15 minutes. Pat the beans dry with a paper towel, transfer them to a plastic bowl, and stir in the white balsamic vinegar. Set them aside to soak up that flavor while you get everything else ready.
2. Dice the avocado into 1/2 inch pieces and put them in a small bowl. Coat them with the lime juice, using twice as much lime juice if you use two avocados.
3. Cut up the tomatoes, or halve or quarter them if you’re working with cherry tomatoes.
4. Finely chop the red onion and cilantro.
5. Stir the red onion and cilantro into the beans. With a large spoon, carefully fold in the avocado and tomato so the avocado keeps its shape.
6. Pour the olive oil over the salad, add fresh ground black pepper and sea salt to your taste, and toss gently once more. Taste and adjust with a little extra olive oil or lime juice if you think it needs it.
7. Serve right away, at room temperature.