- 1 cup cooked pinto beans - 1 large avocado, diced - 1 large tomato, diced - 1/4 red onion, finely chopped - 1/2 lime, juiced - A handful of fresh cilantro, finely chopped - 1/2 tsp black pepper - 1/2 tsp salt - 2 Tbsp olive oil - 1/2 tsp chipotle flakes
Note: We recommend using fresh beans that have been cooked in a pressure cooker (not canned beans), or soaked overnight and drained.
To cook the beans in a pressure cooker: 1. Use 1 cup of dry pinto beans to 3 cups of water. 2. Add 1/2 tsp of salt. 3. Cover and cook on medium heat for about 30-40 minutes. 4. If cooking on the stove, follow the same measurements and simmer for approximately one hour or until beans are tender. 5. Drain the excess water.
1. Place the cooked beans in a bowl. 2. Add diced avocado, diced tomato, finely chopped red onion, and finely chopped cilantro. 3. Squeeze the juice of 1/2 lime over the ingredients. 4. Sprinkle black pepper, salt, and chipotle flakes. 5. Drizzle olive oil. 6. Toss all the ingredients thoroughly to combine. 7. Taste and adjust seasoning as needed.
This salad pairs wonderfully with outdoor barbecues or grilling sessions. Its delicious flavors and textures make it the perfect side dish to complement the main course.