Avocado and Pinto Bean Salad
Even though it is back-to-school and even feels like fall in some places, San Angelo’s scorching temperatures still call for cool, refreshing salads that hit the spot. Even better, you can add a scoop of this Avocado and Pinto Bean Salad recipe to your kiddo’s lunch for a satisfying side sprinkled with the healthy fat of avocado. Double bonus: This is a protein-packed recipe you can whip up in no time, and you don’t even have to turn on your oven!
Two 16-oz cans pinto beans, drained and rinsed
3 medium tomatoes, diced
2 to 3 tablespoons minced fresh cilantro
1/3 to ½ cup natural low-fat vinaigrette, as needed
Freshly ground pepper to taste
1 large avocado, pitted, peeled, diced
Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well. Just before serving, stir in diced avocado. Chill before serving.
Makes 6 servings
From The Vegetarian 5-Ingredient Gourmet by Nava Atlas. Check out more recipes at https://www.vegkitchen.com/