Here is the original recipe.
This is what I did…
1 15oz can of pinto beans, drained and rinsed well
4 Tbsp balsamic vinegar
2 Tbsp honey
1 avocado, cubed
3 tsp fresh lemon juice
¼ onion, finely chopped
½ small cucumber, diced
10-15 cherry tomatoes, halved
3-4 leaves of fresh basil, chopped
1-2 Tbsp olive oil
In a large bowl whisk together the honey and balsamic vinegar and let the drained beans marinate in it for 10-15 minutes.
Add the chopped onions, cucumber, tomatoes and basil to the marinating beans. Drizzle with olive oil, add salt and pepper to taste. Mix well.
Gently toss the avocado cubes with the lemon juice in another bowl and then add to the rest of the ingredients in the bowl. Toss gently to combine. Serve.
We had this with some garlic bread. It was a very simple and filling meal.
Do head over to Kalyn’s Kitchen to check out her amazing collection of healthy and delicious meals when you can.
Some other salads on this blog:
Romaine Lettuce and Radicchio Salad
Potato and Egg Salad
Simple Pasta Salad
Pinto Bean Salad goes to Raaga, The Singing Chef, who is hosting the Soups and Salads edition of the Monthly Blog Patrol.
This also goes to Madhuram @ Eggless Cooking.com for her ongoing series- Your Recipe Rocks.
This is also my entry for Snackshots # 4: Salad being hosted by Michelle @ Greedy Gourmet.