Step 1

When using dry pinto beans, soak and cook ⅔ cup (133 g.) of dry pinto beans according to the method.

Step 2

Transfer the pinto beans to a large bowl, and add the halved cherry tomatoes, avocado cubes, and chopped cilantro.

Step 3

Add the lime juice, stir thoroughly using a spatula and make sure everything is mixed evenly.

Step 4

Divide the pinto salsa between two bowls, garnish with the optional toppings, serve and enjoy!

Step 5

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.