Avocado and Pinto Bean Salad with Jalapenos

• One 15-ounce can pinto beans, drained and rinsed
• 2 jalapenos, seeded and minced
• 1/2 small red onion, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped cilantro
• Salt
• 1 Hass avocado, cut into 1/4-inch dice
• Tortilla chips or shredded lettuce, for serving

1. In a bowl, toss the beans, jalapenos and onion with the lemon juice, olive oil and cilantro.
2. Season with salt.
3. Using a rubber spatula, gently fold in the avocado.
4. Serve the salad with chips or over lettuce.

pinto beans, jalapenos, red onion, lemon juice, extravirgin olive oil, cilantro, salt, avocado, tortilla chips

Taken from www.foodandwine.com/recipes/september-2007-avocado-and-pinto-bean-salad-with-jalapenos (may not work)