INGREDIENTS
1 can
pinto beans, rinse and drain the beans very well
2 tbsp
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 tbsp
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 tbsp
olive oil, or a bit more
fresh ground black pepper and sea salt