Pinto Salsa Bowl

Name: Pinto Salsa Bowl
Total time: 10 min
Ingredients: 400 g. | 2 cups Pinto beans (cooked or canned); 1 small Hass avocado (peeled, stoned, cubed); 10 Cherry tomatoes (halved); 60 ml | ¼ cup Lime juice; 15 g. Fresh cilantro (chopped)

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Total: 10 minutes

Servings: 2

Cost: $4.38 /serving

Author : J. Plants

gluten free high protein oil free

Ingredients

Remove All · Remove Spices · Remove Staples

400 g. | 2 cups Pinto beans (cooked or canned)1 small Hass avocado (peeled, stoned, cubed)10 Cherry tomatoes (halved)60 ml | ¼ cup Lime juice15 g. Fresh cilantro (chopped)

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Instructions

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Step 1

When using dry pinto beans, soak and cook ⅔ cup (133 g.) of dry pinto beans according to the method.

Step 2

Transfer the pinto beans to a large bowl, and add the halved cherry tomatoes, avocado cubes, and chopped cilantro.

Step 3

Add the lime juice, stir thoroughly using a spatula and make sure everything is mixed evenly.

Step 4

Divide the pinto salsa between two bowls, garnish with the optional toppings, serve and enjoy!

Step 5

Store the salad in an airtight container in the fridge, and consume within 2 days. Alternatively, store in the freezer for a maximum of 30 days and thaw at room temperature. The salad can be served cold.