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When using dry pinto beans, soak and cook ⅔ cup (133 g.) of dry pinto beans according to the method.
Transfer the pinto beans to a large bowl, and add the halved cherry tomatoes, avocado cubes, and chopped cilantro.
Add the lime juice, stir thoroughly using a spatula and make sure everything is mixed evenly.
Divide the pinto salsa between two bowls, garnish with the optional toppings, serve and enjoy!
Store the salad in an airtight container in the fridge, and consume within 2 days. Alternatively, store in the freezer for a maximum of 30 days and thaw at room temperature. The salad can be served cold.