Fresh Pinto Bean Salad

For some reason, I never thought to try whole pinto beans. I am a huge fan of re-fried beans so it makes sense that I love these beans in their pre-re-fried state. This salad is delicious, easy, and healthy! It's the perfect summer salad with a protein kick: 15 grams of protein in 1 cup to be precise!

Try this salad with one of these burgers (click picture to get to the recipe):

   

Don't forget the fries!

Pinto Bean Salad

Adapted from Kalyn's Kitchen

1 can whole pinto beans, rinsed and drained

4 tsp balsamic vinegar or ACV

1 avocado, diced small

2 tsp lime juice

1 cup chopped cherry tomatoes

½ cup minced red onion

½ cup finely chopped cilantro

2 tbsp olive oil

Ground black pepper and salt, to taste

Rinse and drain beans then blot dry with paper towel, place in plastic bowl, and toss with balsamic. Let beans marinate in the vinegar as you prepare the other ingredients.

Cut avocado and toss with lime juice. Chop cherry tomatoes in half.

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. Serve immediately, at room temperature.