1 cup cooked pinto beans 1 large avocado 1 large tomato 1/4 red onion, finely chopped 1/2 lime for squeezing juice A handful of fresh cilantro, finely 1/2 tsp black pepper 1/2 tsp salt 2 Tbsp olive oil 1/2 tsp chipotle flakes
We recommend using fresh beans cooked in a pressure cooker (not canned beans) or soaked over-night and drained.
To cook the beans in a pressure cooker use 1 cup of dry pinto beans to 3 cups of water. Add 1/2 tsp salt, cover and cook on medium heat for about 30-40 minutes. If cooking on the stove, use the same amount of beans, water and salt, cover and simmer for approximately one hour or until beans are tender. Drain the excess water.
Place the cooked beans in a bowl and add the remaining ingredients. Toss thoroughly. Adjust seasoning as needed.
This is the kind of salad that works well with outdoor barbecuing or grilling. The delicious flavors and texture of this salad is the perfect side dish to complement the main course.