The Dogs Will Play

I've made a very similar dish and posted it- black bean salsa. This is the same sort of concept, but it's just a little bit different. Still- the combination of beans, tomatoes, onion, and avocado.

This is great as a side dish or a dip for chips. I had it for a light supper one night. You can't go wrong with it!

I happened to not have cilantro this time, so I didn't use it. I also used balsamic vinegar and white wine vinegar, since I did not have champagne vinegar. It still tasted delicious!

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

(Makes 4 side-dish servings, recipe created by Kalyn)

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
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
sea salt to taste

Pour beans into a colander placed in the sink and rinse well until no more foam appears. Let beans drain well for at least 15 minutes. Then blot beans dry with paper towel, place in plastic bowl, and toss with white balsamic vinegar. Let beans marinate in the vinegar while you prep other ingredients.

Cut avocado into 1/2 inch pieces and place in small bowl. Toss with lime juice. Chop tomatoes, or if using cherry tomatoes, cut in half.

Chop red onion and cilantro. Mix onions and cilantro into marinating beans. Then use a large spoon to gently fold in avocado and tomato. Drizzle olive oil over salad and season to taste with fresh ground black pepper and sea salt, and gently toss again. Serve immediately, at room temperature.


And the other night, while I was busy blogging away and Jeremy was studying, here is what Ivy and Win were up to . . .

They pulled all the stuffing out of a toy, pulled blankets off the bed, seemingly got out all their toys, and oh yes- that's poop you see right there at the bottom corner! Classic!