rickismom
Low Carb Home Cook
1 15 oz can of pinto beans, rinsed & drained
4-5 tsp. white balsamic or mild white vinegar
2 avacados in 1/2 inch pieces
2 tsp fresh lime juice
2-3 Tbsp extra virgin olive oil
1 cup of small whole grape tomatoes (or larger cherry tomatoes cut in half)
1/2 c finely chopped sweet onion
1/4 cup finely chopped cilantro
freshly ground black pepper and sea salt to taste
Rinse and drain pinto beans and dry on paper towel. In a small plastic bowl, add pinto beans and vinegar and mix gently. Let sit while you prep the rest of the ingredients.
Cut avocado and place in the serving bowl. Toss with lime juice then add tomatoes, onion, cilantro, pepper and salt. Gently stir in pinto beans then add the olive oil. Again gently toss all ingredients together.
Refrigerate for at least 1 hour or up to 4 and serve
