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Epicurious

Avocado and Pinto Bean Salad

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

  1. 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.

  2. 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
TagsSaladPinto BeanBean and LegumeVegetableTomatoAvocadoSideMainLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerQuickEasy30 Minutes or LessWeeknight MealsNo-CookCookbooks
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