Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Pinto Bean Salad with Avocado and Tomatoes – Kalyn's Kitchen


I recommend using White Balsamic Vinegar for this recipe if you have some, or use any mild white vinegar. I often use two avocados; if so double the lime juice.


one 15 oz. can pinto beans
2 T white balsamic vinegar (see notes)
1 avocado, diced into pieces 1/2 inch square (see notes)
1 T fresh lime juice (or more if you're using two avocados)
1 cup chopped tomatoes or cherry tomatoes cut in half)
1/2 cup finely chopped red onion
1/2 cup finely chopped cilantro (more or less to taste)
2 T olive oil, or a bit more
fresh ground black pepper and sea salt to taste



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook