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Kalyn's Kitchen

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. 

PIN Pinto Bean Salad with Avocado and Tomatoes to try it later!

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

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 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!


Process shots collage showing steps for making Pinto Bean Salad with Avocado and Tomatoes

How to Make Pinto Bean Salad with Avocado and Tomatoes:

(Scroll down for complete recipe with nutritional information.)

  1. 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.
  2. Cut up an avocado (or two) and toss with lime juice.
  3. Cut cherry tomatoes into quarters or halves, or cut up larger tomatoes if that’s what you have.
  4. Chop cilantro and red onion.
  5. Toss the red onion and cilantro with the pinto beans.
  6. 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.
  7. 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 found on KalynsKitchen.com

Pinto Bean Salad with Avocado and Tomatoes

Yield 4 servings
Prep Time 30 minutes
Total Time 30 minutes

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

  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 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:

4

Serving Size:

1

Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 Salad Recipes to 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.

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    77 Comments on “Pinto Bean Salad with Avocado and Tomatoes”

  1. Hannah, thanks. So glad you liked it; definitely one of my favorites too.

  2. i made this tonight and it was wonderful! both my hubby and i put it in our favorites!

  3. Jenni, thanks for letting me know you liked it!

  4. 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.

  5. Katie, thanks! Love the sound of your additions too.

  6. 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!

  7. 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!

  8. Mmm, I think it sounds very good with basil. The funniest thing is I made this tonight for dinner at my dad’s house!

  9. 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.

  10. 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.

  11. I made this tonight and it turned out fantastic! I can’t wait to try more of your recipes. Thanks so much for sharing. 🙂

  12. Thanks for the feedback everyone. Anonymous, so glad you liked it. I love this salad, so simple and so fresh tasting.

  13. Thank you so much for this delicious recipe. I made it this weekend and loved the fresh zingy flavors. It was so delicious.

  14. Thanks for your help Kalyn.

  15. 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! 🙂

    Thank you for sharing this recipe, Margot

  16. 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.

  17. mmmm that looks yummy. I really love the colors of this salad, as well as the combo of ingredients in it.

  18. Terry, you are so right. It always makes me crazy when I see people put tomatoes in the refrigerator.

  19. 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.

  20. 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.