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Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro is a delicious option for a hot summer day when it’s too hot to cook. And this delicious salad is low-glycemic, vegan, gluten-free, dairy-free, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.

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Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro found on KalynsKitchen.com

This Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro salad 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 salad when he tried it again.

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. 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 my Ten Favorite Summer Salad with Garden Tomatoes for some tomato salads with lower-carb ingredients!


Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro found on KalynsKitchen.com

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.

Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro found on KalynsKitchen.com

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.

Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro found on KalynsKitchen.com

More Salads with Tomatoes and Beans:

Chickpea Salad with Tomatoes, Olives, Basil, and Parsley ~ Kalyn’s Kitchen
White and Black Bean Salad ~ She Wears Many Hats
Green Bean, Tomato, Onion, and Basil Summer Salad ~ Kalyn’s Kitchen
Quinoa, Avocado, Tomato, and Black Bean Salad ~ Lauren Kelly Nutrition
Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime ~ Kalyn’s Kitchen
Chickpea Salad with Lemon Mint Vinaigrette ~ Savory Sweet Life
Cucumber and Tomato Salad with Marinated Garbanzo Beans, Feta, and Herbs ~ Kalyn’s Kitchen

Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro

Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro is a delicious option for a hot summer day, and this recipe marinates the beans so the salad is extra flavorful!

Ingredients:

  • 1 can (15 oz.) pinto beans, rinse and drain the beans very well
  • 2 T white balsamic vinegar or champagne vinegar (or use any mild white vinegar)
  • 1 avocado, diced into pieces 1/2 inch square (I often use two avocados; if so double the lime juice.)
  • 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 (or more)
  • 1-2 T olive oil, or a bit more
  • fresh ground black pepper and sea salt to taste

Directions:

  1. 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.
  2. 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.
  3. 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.)
  4. Chop tomatoes, or if using cherry tomatoes, cut in half or quarters.
  5. Chop red onion and cilantro.
  6. Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato.
  7. 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.
  8. Serve immediately, at room temperature.

Notes:

I highly recommend using White Balsamic Vinegar for this recipe if you have some.

This recipe inspired by a bean salad Kalyn tried when she attended a Oaxacan-themed party with her brother Rand.

All images and text ©

Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro is a good choice for any phase of the 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 the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro found on KalynsKitchen.com

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75 comments on “Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro”

  1. 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.

  2. 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.

  3. Pretty damn good salad…
    great combination of, flavour and texture,
    this won't be failed recipe!

  4. You mean there's more to do with pintos than refried beans??? A revelation!

  5. Donna, nothing much can beat refried beans, but this was pretty darn good!

  6. 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.

  7. This is one of my favorite recipes.Goes with everything from chicken to fish. Thanks Kalyn for such a great recipe.

  8. This is one of my favorite recipes. Goes with everything, chicken, pork, fish. Thanks for another great recipe.

  9. 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!!!

  10. Thanks, so glad you like it so much!

  11. 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.

  12. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.

    Simon

  13. 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.

  14. 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

  15. 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!

  16. I can’t believe I haven’t seen this before! Just made it with garbanzo beans and it’s delish. Tiny little edit you might want to make: more lime juice for more *avocados* (not tomatoes), right? 😊 

  17. This is a beautiful salad–my favorite flavors! It’s on our menu for this week!

  18. Looks so fresh and healthy, might add chickpeas to it as well 

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