Nutrient-Dense Late Summer Bean Salad
Recipe by Ellen Troyer with Marsha Bartenetti and the Biosyntrx staff
During an early Saturday morning catch-up call with my long-time friend, Marsha Graham Bartenetti, who is also our BioTears voice-over radio talent, the subject of low-calorie, knock-it-out-of-the-park nutrient-dense salads came up. A couple hours later Marsha emailed me this fabulous recipe including photos, which she pulled together for Saturday's lunch in her California garden.
Pinto Bean Summer Salad for Two
Ingredients
one 15 oz. can pinto beans (organic, if possible)
4-5 tsp. white balsamic vinegar or champagne vinegar (or use any mild white vinegar)
1 avocado, diced into 1/2-inch cubes (sometimes I use two avocados; if so double the lime juice)
2 tsp. fresh lime juice
1 cup chopped tomatoes or cherry tomatoes cut in half
1/2 cup finely chopped red onion
1/2 cup finely chopped cilantro
1/4 cup lightly toasted raw pumpkin seeds
1-2 tbsp olive oil (EVOO), and a bit more