Ingredients:

  • 2 cups fresh pinto beans, cooked and cooled (approximately 400g)
  • 1 medium red bell pepper, diced
  • 1 medium cucumber, peeled and diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved (approximately 150g)
  • 1 avocado, diced
  • ½ cup fresh cilantro leaves, chopped
  • ¼ cup extra virgin olive oil (60ml)
  • 2 tablespoons fresh lime juice (30ml)
  • 1 clove garlic, minced
  • 1 teaspoon honey or agave syrup (5ml)
  • Salt and pepper, to taste

Instructions:

  1. Prepare the beans: If using fresh pinto beans, ensure they are boiled and cooled; set aside.
  2. Chop the vegetables: Dice the red bell pepper, cucumber, red onion, cherry tomatoes, and avocado. Chop the cilantro.
  3. Make the vinaigrette: In a small bowl, whisk together olive oil, lime juice, minced garlic, honey, salt, and pepper until well combined.
  4. Combine the salad: In a large mixing bowl, add the cooled pinto beans, chopped vegetables, and cilantro.
  5. Dress the salad: Pour the herb vinaigrette over the salad and toss gently to combine.
  6. Taste and adjust: Taste the salad and adjust seasoning if needed, adding more salt, pepper, or lime juice as desired.
  7. Serve: Transfer to a serving dish and enjoy immediately or chill for 30 minutes to enhance the flavors.