Pintos Avocado salad
Prep Time: 8 minutes
Total Time: 12 minutes
1 clove garlic, peeled
1 teaspoon table salt or 2 teaspoons kosher salt
3 Tablespoons fresh lime juice
1/4 teaspoon ancho chili powder
1/4 cup extra virgin olive oil
2 cans (15 ounce) pinto beans, rinsed and drained
1 cup fresh corn kernels
1/2 small red onion, diced
1 red, orange or yellow bell pepper, seeded and diced into 1/2 inch pieces
1 cup cherry tomatoes, halved
1 large ripe avocado, halved, seed removed, diced
1/4 cup chopped fresh cilantro
1. Make Dressing: Smash garlic with the flat part of a chef’s knife on a cutting board. Sprinkle with salt and mush into a paste. Transfer to a medium mixing bowl. Add lime juice, ancho chili powder and olive oil and whisk together until combined.
2. Make Salad: Add beans, corn, onion and bell pepper to bowl and toss to coat mixture with dressing. Add tomatoes, avocado and cilantro and toss gently to combine.
3. Serve & Enjoy: Adjust seasoning with salt and pepper, if needed. Transfer to a serving bowl or individual serving dishes. Enjoy!
