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Avocado and Pinto Bean Salad with Jalapeños

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  1. One 15-ounce can pinto beans, drained and rinsed
  2. 2 jalapeños, seeded and minced
  3. 1/2 small red onion, minced
  4. 3 tablespoons fresh lemon juice
  5. 2 tablespoons extra-virgin olive oil
  6. 2 tablespoons chopped cilantro
  7. Salt
  8. 1 Hass avocado, cut into 1/4-inch dice
  9. Tortilla chips or shredded lettuce, for serving
  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.
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