That Kalyn has done it again! Now that "winter" is past here in the tropics..groan...and we are back to 70 degree weather, I find myself craving salads & cool foods. The one fits perfectly into my newly-adopted WW CORE healthier-eating plan! (notice, I did not say the "D" word). Thank you, Kalyn!
Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro
(Makes 4 side-dish servings, recipe created by Kalyn)
1 can pinto beans, rinse and drain very well
4-5 tsp. white balsamic vinegar or champagne vinegar
1 avocado, diced into pieces 1/2 inch square
2 tsp. fresh lime juice
1 cup chopped tomatoes (cherry tomatoes cut in half would be great too, but I had medium tomatoes which I cut in eighths)
1/2 cup finely chopped red onion
1/2 cup finely chopped cilantro
1-2 T olive oil, or a bit more
fresh ground black pepper and sea salt to taste
Pour beans into a colander placed in the sink and rinse well until no more foam appears. Let beans drain well for at least 15 minutes. Then blot beans dry with paper towel, place in plastic bowl, and toss with white balsamic vinegar. Let beans marinate in the vinegar while you prep other ingredients.
Cut avocado into 1/2 inch pieces and place in small bowl. Toss with lime juice. Chop tomatoes, or if using cherry tomatoes, cut in half.
Chop red onion and cilantro. (I like to chop with a chef's knife, but you could use a mini-chopper or food processor for this.) 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.
Variations: I think other varieties of beans would also be tasty in this combination. Tonight I'm making the salad for my dad and stepmother, and I'm using black beans because my dad loves them.