Avocado and Pinto Bean Salad with Jalapeños

 

slideshow Delicious, Quick Side Dishes

 

  • Total Time:
  • Servings: 4
KEY: Summer, Barbecue/Cookout, Beans, Grains & Legumes, Salads, Side Dishes, Basic/Easy, Fast, Healthy, No-Cook, Vegetarian, Web Exclusive, Dinner, Lunch

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Ingredients

  • 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

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