Avocado and Pinto Bean Salad with Jalapeños


Slideshow: Delicious, Quick Side Dishes


  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • One 15-ounce can pinto beans, drained and rinsed
  • 2 jalapeños, seeded and minced
  • 1/2 small red onion, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped cilantro
  • Salt
  • 1 Hass avocado, cut into 1/4-inch dice
  • Tortilla chips or shredded lettuce, for serving

How to make this recipe

  1. In a bowl, toss the beans, jalapeños and onion with the lemon juice, olive oil and cilantro. Season with salt. Using a rubber spatula, gently fold in the avocado. Serve the salad with chips or over lettuce.

Contributed By Published April 2013

474577 recipes/avocado-and-pinto-bean-salad-jalapenos 2013-12-06T23:09:58+00:00 Marcia Kiesel summer|barbecue-cookout|beans-grains-and-legumes|salads|side-dishes|4|basic-easy|fast|healthy|no-cook|vegetarian|web-exclusive|weeknight-dinner|lunch april-2013,marcia kiesel,avocado and pinto bean salad with jalapenos,mexican bean and avocado salad,easy summer salad,spicy bean salad recipes,avocado-and-pinto-bean-salad-jalapenos 474577

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5