Avocado and Pinto Bean Salad

Name: Avocado and Pinto Bean Salad
Yield: 6 servings
Ingredients: Two 16-ounce cans pinto beans, drained and rinsed; 3 medium tomatoes, diced; 2 to 3 tablespoons minced fresh cilantro; 1/3 to 1/2 cup natural low-fat vinaigrette, or as needed; Freshly ground pepper to taste; 1 large avocado, pitted, peeled, and diced

December 9, 2011

Avocado is one of the most sensuous foods I know. Don’t be afraid of its fat content—it’s the kind of fat that’s good for you. See the menu with Tomato and Green Chili Quesadillas or Soft Tacos (page 173).

Recipe information

Yield
6 servings

Ingredients

Two 16-ounce cans pinto beans, drained and rinsed

3 medium tomatoes, diced

2 to 3 tablespoons minced fresh cilantro

1/3 to 1/2 cup natural low-fat vinaigrette, or as needed

Freshly ground pepper to taste

1 large avocado, pitted, peeled, and diced

Preparation

Step 1
Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well. Just before serving, stir in the diced avocado.
nutrition information
Step 2
Calories: 282
Step 3
Total Fat: 10g
Step 4
Protein: 10g
Step 5
Carbohydrate: 39g
Step 6
Cholesterol: 0mg
Step 7
Sodium: 512mg

The Vegetarian 5-Ingredient Gourmet

TagsSalad Pinto Bean Bean and Legume Vegetable Tomato Avocado Side Main Lunch Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian 5 Ingredients or Fewer Quick Easy 30 Minutes or Less Weeknight Meals No-Cook Cookbooks

Recipe information

Ingredients

Preparation

Step 1

nutrition information

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Recipe notes