Pinto Bean Salad with Avocado and Tomatoes
Pinto Bean Salad with Avocado and Tomatoes is a delicious option for a hot summer day when it’s too hot to cook. And this delicious salad has lime juice, red onion, and cilantro adding lots of flavor. See tips in the recipe if you’re not a cilantro fan.
PIN Pinto Bean Salad with Avocado and Tomatoes to try it later!
This Pinto Bean Salad with Avocado and Tomatoes was inspired by a pinto bean salad I had years ago at a party I attended with my brother Rand where guests were asked to bring Oaxacan dishes. We loved the salad I came up with back then, and now fast forward many years and I’ve been to Oaxaca myself!
Then a few weeks ago Rand was visiting my house and I wanted to make something that I thought he would really enjoy. He’s a vegetarian who loves beans, and this recipe desperately needed better photos so it was a win-win idea, and Rand absolutely swooned over the pinto bean salad when he tried it again. And this salad has the fresh flavors that make you think about Mexico, so if you like the sound of these ingredients I hope you’ll give it a try!
What ingredients do you need for this recipe?
- can of pinto beans
- white balsamic vinegar (affiliate link)
- avocado
- lime juice, I used my fresh-frozen lime juice
- tomatoes or cherry tomatoes
- red onion
- chopped cilantro
- olive oil
- fresh ground black pepper and sea salt to taste
What gives the Pinto Bean Salad so much flavor?
This easy salad with summer flavors uses canned pinto beans, and it’s the trick of marinating the beans in white balsamic vinegar while you prep the other ingredient that makes the salad such a wow.
Can you make this salad if you don’t have summer tomatoes?
Although this salad is such a winner in the summer when you have ripe garden tomatoes, I really think it will be good any time of year if you can find flavorful cherry tomatoes!
What if you’re not a cilantro fan?
If you’re someone with the anti-cilantro tastebuds, just use some thinly-sliced green onion tops in place of the cilantro.
How to Make Pinto Bean Salad with Avocado and Tomatoes:
(Scroll down for complete printable recipe with nutritional information.)
- Put the can of pinto beans in a colander, rinse, and let drain well, then dry with paper towels. Then toss the drained pintos with white balsamic vinegar and let them marinate while you prep the other ingredients.
- Cut up an avocado (or two) and toss with lime juice.
- Cut cherry tomatoes into quarters or halves, or cut up larger tomatoes if that’s what you have.
- Chop cilantro and red onion.
- Toss the red onion and cilantro with the pinto beans.
- Then gently fold in the diced tomatoes and avocado, drizzle a little olive oil over the salad, season to taste with salt and fresh-ground black pepper, and gently toss again.
- You can add a little more lime juice or olive oil after you taste the salad if you’d like! Serve right away.
More Salads with Tomatoes and Beans:
Chickpea Salad with Tomatoes, Olives, and Herbs
Cucumber, Tomato, and Garbanzo Salad with Feta
Balela (Middle Eastern Bean Salad)
Want Tomato Salads without Beans?
If you like pinto beans you’re going to love this salad! But of course I know I have some readers who won’t be interested in a salad with beans, so if this is just not your jam, there are plenty of good Low-Carb and Keto recipes in the archives or check out 20 Summer Tomato Salads for some tomato salads with lower-carb ingredients!
Pinto Bean Salad with Avocado and Tomatoes
This Pinto Bean Salad with Avocado and Tomatoes also has red onion, cilantro, and lime juice, and this recipe marinates the beans so the salad is extra flavorful!
Ingredients
- one 15 oz. can pinto beans
- 2 T white balsamic vinegar (see notes)
- 1 avocado, diced into pieces 1/2 inch square (see notes)
- 1 T fresh lime juice (or more if you're using two avocados)
- 1 cup chopped tomatoes or cherry tomatoes cut in half)
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped cilantro (more or less to taste)
- 2 T olive oil, or a bit more
- fresh ground black pepper and sea salt to taste
Instructions
- Pour beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well for at least 10-15 minutes.
- Then blot beans dry with paper towel, place in plastic bowl, and toss with white balsamic vinegar. Let beans marinate in the vinegar while you prep other ingredients.
- Cut avocado into 1/2 inch pieces and place in small bowl. Toss with lime juice. (Remember to double the lime juice if you use two avocados.)
- Chop tomatoes, or if using cherry tomatoes, cut in half or quarters.
- Chop red onion and cilantro.
- Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato.
- Drizzle olive oil over salad and season to taste with fresh ground black pepper and sea salt, and gently toss again. Taste to see if you want a little more olive oil or lime juice.
- Serve immediately, at room temperature.
Notes
I recommend using White Balsamic Vinegar (affiliate link) for this recipe if you have some, or use any mild white vinegar. I often use two avocados; if so double the lime juice.
This recipe inspired by a bean salad Kalyn tried when she attended a Oaxacan-themed party with her brother Rand.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 258Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 440mgCarbohydrates 27gFiber 9gSugar 5gProtein 7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Pinto Bean Salad with Avocado and Tomatoes is a good choice for any phase of the original South Beach Diet. For low-carb diets, you could make this salad lower in carbs by using more avocado and less beans (and who doesn’t love more avocado!)
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalynโs Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes Iโm sharing there.
Historical Notes for this Recipe:
This salad with pinto beans, tomatoes, and avocado was first posted in 2008, probably with a photo that would make me wince these days. The salad was updated with better photos in 2018 and it was last updated with more information in 2022.
79 Comments on “Pinto Bean Salad with Avocado and Tomatoes”
We had this for lunch and my husband said that I could make this salad any time! It was that good! Thank you!
Thanks Donna! So glad to hear you guys enjoyed it!
I didn’t make this recipe exactly. I had a half of can of pinto beans sitting in my refrigerator for the 3rd day. I knew I had to use them up today or they would go to waste. I had also just bought a bag of avocados. So, I looked up recipes using pinto beans and avocados as the main 2 ingredients. I came this one first just to confirm that pinto beans and avocados would go good together. I have never mixed them before until I got the idea to mix them today. I literally just had breakfast with 3 ingredients: 8 oz pinto beans, 1 avocado and sea salt. Then I put mustard on each bite and it was delicious!
So glad you enjoyed it! And it sounds like it was a fun creative cooking experience for you too.
I made this today! Amazing flavors!
Glad you liked it!
Looks so fresh and healthy, might add chickpeas to it as wellย
That sounds good to me!
This is a beautiful salad–my favorite flavors! It’s on our menu for this week!
Thanks Letty! I consider that high praise coming from you! My brother certainly did go crazy over it. Hope you enjoy!
I canโt believe I havenโt seen this before! Just made it with garbanzo beans and itโs delish. Tiny little edit you might want to make: more lime juice for more *avocados* (not tomatoes), right? ๐ย
So glad you enjoyed it! And thanks for catching that mistake and telling me! Lately I feel like my proofreading skills are declining every day!
What a versatile recipe for the hot summer days here in Texas! This has a nice TexMex flair with the pintos and cilantro so will be great with smoked brisket, fajitas, or just about anything else. We eat salads at least once a day in this family, so this one is definitely going into the rotation. Thanks for another great recipe!
Thanks Judy; hope you enjoy!
oohhh
I love the sound of this,
I make a similar one but black beans and corn are featured
any kind of beans and avocados and tomatoe=delicious in my book
Thanks Isabella; so glad you like it!
Kalyn, I love this recipe so much. I've made it a million times and will probably make it a million more. It's so quick and easy and I love that it goes with everything. I make it for myself so that I'm not munching on the kids' potatoes or pasta or whatever side dish I'm making for them. It makes me feel good and fills me up! Thank you.
Thanks Debbie; so glad you have enjoyed it!
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
This was so tasty, thank you so much for posting. It's funny because some of the simplest recipes are the most tasty. We will definitely be making this again. I hope you don't mind but I did post a link to this recipe on my website so others can find your delicious recipes. Thanks again.
So glad to hear you enjoyed it. I have made this over and over myself. And no problem about linking to it, I appreciate the shout-out!
Thanks, so glad you like it so much!
Ok I made this tonight & it is now officially one of my absolute favorite recipes ever!!!! Def goes great with anything, or even by itself as a meal. Love love love this! Thank you! Yay!!!
This is one of my favorite recipes. Goes with everything, chicken, pork, fish. Thanks for another great recipe.
This is one of my favorite recipes. Always get lots of compliments when I make it. Goes with everything – chicken, fish, hamburgers etc. Endless possibilities. Thanks for a great recipe.
Donna, nothing much can beat refried beans, but this was pretty darn good!
You mean there's more to do with pintos than refried beans??? A revelation!
Pretty damn good salad…
great combination of, flavour and texture,
this won't be failed recipe!
I used this as a template to make something similar last night. I subbed in kidney beans (didn't have pintos in stock), added asparagus (it's in season now), and left out the avocado for now (not ripe yet). I also chopped up some quarter inch chunks of salami to add some meat and make it more meal-like. I really like the idea of marinating the beans in the vinegar, I think that gives them even more flavor. Thanks, and keep up the great work on the blog.
So glad you like it. I think what wowed me when I first had the inspiring salad at the party was the combination of favored ingredients.
Kalyn – I love this! I love absolutely ever ingredient in this salad – what a great salad for summer!
Thanks Gwen, glad you like it!
Great variation on one of my fav summer salads Kalyn! I could pretty much live on this during the hot summer months here in Phoenix.
Dara, I definitely don't use them as often as I do garbanzos or black beans either, but love them in this salad.
What a pretty salad, Kalyn! I rarely cook with pinto beans (not sure why), but this salad looks like a reason to change that.
Thanks Joanne! Some of my favorite ingredients.
This is such a gorgeous salad! And oh so perfect for summer with all of it's fresh flavor.
I think apple cider vinegar would be fine. Actually, I really like the flavor of it, should have thought of it as an option.
This looks fabulous! Do you think apple cider vinegar would work instead of white balsamic or champagne vinegar?
Hannah, thanks. So glad you liked it; definitely one of my favorites too.
i made this tonight and it was wonderful! both my hubby and i put it in our favorites!
Jenni, thanks for letting me know you liked it!
Wow, I made this last night and ended up eating it for breakfast and lunch today as well. I’m a new lover of this site.
Katie, thanks! Love the sound of your additions too.
This is a great dish! I love recipes that are so versatile – I added some wheat berries and a jalapeno, and it was fabulous! I will definitely be making this again. Thanks, Kalyn!
Just made this exactly to bring to a party tonight and another one with a bunch of other beans. I also added cucumber and cumin. This is sooooo easy and soooo satisfying! I’m going to keep a batch in my fridge always! Add this to a salad and who needs salad dressing? =)
Many thanks!
Mmm, I think it sounds very good with basil. The funniest thing is I made this tonight for dinner at my dad’s house!
I made this tonight, Kalyn. The only change I made was to use basil instead of cilantro(did not have any). I also threw in some cucumbers that I had. Simply loved the colors and flavors! Thank you so much for sharing.
Jennifer, thanks for the feedback, and very happy to hear you enjoyed it. I’ve made it a couple of times now and loved it every time.
I made this tonight and it turned out fantastic! I can’t wait to try more of your recipes. Thanks so much for sharing. ๐
Thanks for the feedback everyone. Anonymous, so glad you liked it. I love this salad, so simple and so fresh tasting.
Thank you so much for this delicious recipe. I made it this weekend and loved the fresh zingy flavors. It was so delicious.
Thanks for your help Kalyn.
Kalyn,
I’m avocado crazy recently and I will definitely try your recipe. I love Mexican flavours as well… spent plenty of time in Mexican restaurants when I was working on the cruise ships… Cozumel was one of my favourite ports to go out for dinner! ๐
Thank you for sharing this recipe, Margot
Kalyn…I just got to see your blog, its amazing…has got me so hungry!this thing esp is a must do this wknd for me.
mmmm that looks yummy. I really love the colors of this salad, as well as the combo of ingredients in it.
Terry, you are so right. It always makes me crazy when I see people put tomatoes in the refrigerator.
A lovely, lively sounding salad, Kalyn! My father-in-law would only eat tomatoes he’d grown in his own garden, precisely because store bought wouldn’t match the August-picked-from-your-garden taste. Store bought is getting better, though, particularly the tomatoes sold on the vine. The vine continues to provide nutrients to the fruit, enhancing the flavor. To retain the most flavor in any tomato, never refrigerate it–chilling will sap flavor and make it bland.
Hi Virginie,
First, I think you can make this salad with any kind of beans. I made it for my dad with black beans and it was great.
Pinto beans are a type of bean with a pinkish tan flesh and a slightly sweet flavor. In the U.S. they’re often used in Mexican or Southwestern food. I think white beans would be the closest flavor.
Pinto beans aren’t very easy to find in France, while lots of US cookbooks + blogs use them. Very frustrating ! Which sort of beans would you advise to put instead ? Thanks in advance.
Gorgeous! It has so many of my favorite flavors, too! Definitely on my to try list! ๐
I should try to cook different beans. By looking at many recipes of WHB itself makes me realize I haven’t tried enough to do different things. Thanks for posting this, Kalyn!
That salad looks both tasty and healthy. I am really missing those fresh locally grown tomatoes as well!
Those colors and flavors truly evoke summer- just when we need it. I’m so sick of winter. Bring on fresh summer flavors!
What a yummy combination…pair this with some grilled chicken and a margarita and I’m one happy camper!!
Thanks Kalyn.
So pretty! This will be lunch for a few days next week. ๐
Looks fantastic–contains so many of my favorite things.
Kalyn: I love this recipe, especially the part with the cilantro. I’m going to have to make it. ๐
Paz
Give me anything with avocados, and I’m a happy girl!!
Kalyn, This has summer and spring written all over it, fresh and delicious! I will definately make this.
I’m glad I’m not the only tomato craver! You guys are also nice not to mention that I’m not all that frugal or eco-conscious buying tomatoes in March in Utah. (I do grow my own plus lots of other veggies in the summer, so can I get some earth-friendly points for that?)
I did try the salad tonight with black beans for my dad; just as fantastic with the black beans!
This looks so good!! I’m going to try it tomorrow. It becomes frustrating when I run out of salad ideas. Thanks for giving me a new idea… the motivation to lose weight is back!
Great blog.
Heather
Beautiful, Kalyn!
What a wonderful combination of ingredients. I know what you mean about craving tomatoes.
This sounds really good! I have been recently thinking of making (my substitute for) pinto beans. Making them into a salad sounds yummy! especially since it is summer here!
I’ve been looking for some new salad recipes and this one is just up my alley.
Thanks!
I have tried many of your salads Kalyn and each one has been fantastic – I just love this though. Although I have not tried it I can already feel my mouth watering. I like the beans in this. Perfect!
Oh this looks delicious! This is a sure fire way to start spring early (at least mentally!).
This looks delicious! I am definitely beginning to crave not-so-comfort foods.
What are you trying to do here, make it summer already! This is totally beautiful!! I will have to be eating this soon. It has most of my favorite things!!!
You are a dream Kalyn!