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

Notes: 

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.

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Ingredients: 

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


 

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