Yesterday, I wrote about the joys of a good salad in the article, 100 Salad Recipe Ideas to Inspire Delicious Meals but apparently I can’t resist sharing this new salad recipe I recently tried.
Today’s recipe for Pinto Bean Salad With Avocado, Tomatoes, Red Onion, and Cilantro from the folks at Kalyn’s Kitchen comes just in time for Cinco de Mayo, my favorite excuse to enjoy some delicious Mexican food with my favorite cerveza, er–beer.
1 can pinto beans, rinse and drain very well
4-5 tsp. white balsamic vinegar or champagne vinegar
1 avocado, diced into pieces 1/2 inch square
2 tsp. fresh lime juice
1 cup chopped tomatoes (cherry tomatoes cut in half would be great too, but I had medium tomatoes which I cut in eighths)
1/2 cup finely chopped red onion
1/2 cup finely chopped cilantro
1-2 T olive oil, or a bit more
fresh ground black pepper and sea salt to taste
You can also see our growing list of delicious salad recipe ideas, to help inspire your gatherings with friends and family throughout the year.
Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond appetizers.
Please join us tomorrow to see our latest daily food and cooking article: a delicious recipe for Prosciutto Picnic Pinwheels With Mascarpone and Basil.
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- Seared Salmon Soft Tacos Recipe (Fish For Friday Recipe)
(Photo Credit: Salad Recipe photos are courtesy of the featured blog, in this case, Kalyn’s Kitchen.)