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Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro is perfect for those times when you *must* have tomatoes, even if it's not quite summer yet.

  • 1 can (15 oz.) pinto beans, rinse and drain very well
  • 4-5 tsp. white balsamic vinegar or champagne vinegar (or use any mild white vinegar
  • 1 avocado, diced into pieces 1/2 inch square (sometimes I use two avocados; if so double the lime juice)
  • 2 tsp. fresh lime juice
  • 1 cup chopped tomatoes or cherry tomatoes cut in half) 
  • 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
See Full Recipe please visit : kalynskitchen.com

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