RECIPE

Avocado and Pinto Bean Salad with Jalapeños

• Recipe by Marcia Kiesel

• Web Exclusive
• Vegetarian

Ingredients

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

Directions

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.