Ingredients

• 1 Red Bell Pepper (chopped)
• 1/2 White Onion (chopped)
• 1 tsp Extra Virgin Olive Oil
• 1 can Pinto Beans (drained and rinsed)
• 2 tbsps White Wine Vinegar
• 1 Avocado (diced)
• 1 cup Cherry Tomatoes
• 2 stalks Cilantro
• 1/4 cup Lime Juice
• 1/2 tsp Chili Powder
• 1/4 tsp Cumin
• 1/8 tsp Salt

Directions

1. Heat olive oil in a large fry pan over medium high heat. Cut the peppers and onions into thin strips then add to the heated pan and stir-fry for 7-10 minutes until starting to brown.
2. Meanwhile, drain and rinse the beans very well. Blot dry with a paper bowl then place in a mixing bowl. Add the vinegar and let marinate while you prepare the other ingredients.
3. Cut the avocado into bite sized pieces, the cherry tomatoes in half and roughly chop the cilantro. Set aside.
4. Once the peppers & onions are finished cooking remove from heat and let sit for 5-10 minutes to cool off. Then add along with the avocado, tomato and cilantro to the marinating beans.
5. Add the lime juice and spices, mix and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is approximately 1 cup.

More Flavor: Add cilantro, tomato, corn or hot sauce or serve with mango salsa!

No Pinto Beans: Use cooked black beans, lentils or chickpeas instead.

No White Wine Vinegar: Use apple cider vinegar or more lime juice.