Starter
No-Cook Pinto Bean Salad
10 minServes 2Nutri-Score A€
A
10 min
10 minNo-Cook Pinto Bean Salad
recipe by
kelly | self-care muse ✨
@ohkellylaine
1 recipe
1 import
0 cooked
what you need
Ingredients
canned pinto beans (drained and rinsed)Pantry400 g
tomatoes (diced)Produce150 g
avocado (diced)Produce0.5 pieces
feta cheese (crumbled)Dairy50 g
cilantro (chopped)Produce10 g
red onion (finely chopped)Produce40 g- lime juice (freshly squeezed)Produce15 ml
olive oilPantry15 ml
saltSpices2 g
black pepper (ground)Spices1 g
per serving
Nutrition
354kcal
- Carbs
- 39 g
- Proteins
- 14 g
- Fat
- 16 g
what you’ll use
Tools
Colander
Mixing bowl
step by step
Method
- Step 1
Rinse the beans
- Drain the canned pinto beans in a colander and rinse well under cold water.
- Let them drain completely.
- Step 2
Prepare the vegetables
- Dice the tomatoes and half the avocado.
- Finely chop the red onion and cilantro.
- Crumble the feta cheese.
- Step 3
Mix the salad
- Put the beans, tomatoes, avocado, feta, cilantro and red onion in a bowl.
- Add the lime juice, olive oil, salt and pepper.
- Mix everything together until well combined.
- Step 4
Serve
- Eat right away, or keep chilled and enjoy as a snack.
- Add hot sauce or any other topping you like.