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

pinto beans, rinse and drain the beans very well

white balsamic vinegar or champagne vinegar (or use any mild white vinegar)

avocado, diced into pieces 1/2 inch square (I often use two avocados; if so double the lime juice.)

fresh lime juice (or more if you’re using two avocados)

chopped tomatoes or cherry tomatoes cut in half)

finely chopped red onion

finely chopped cilantro (or more)

olive oil, or a bit more

fresh ground black pepper and sea salt