March 18

5-ingredient Pinto Salsa Bowl

Pinto Salsa Bowl

Total Time10 mins
Course: Salad
Keyword: gluten-free, high-protein, oil-free, soy-free, vegan
Servings: 2
Calories: 399kcal
Author: J. Plants


  • 400 g. | 2 cups Pinto beans cooked or canned
  • 1 small Hass avocado peeled, stoned, cubed
  • 10 Cherry tomatoes halved
  • 60 ml | ¼ cup Lime juice
  • 15 g. Fresh cilantro chopped


  • When using dry pinto beans, soak and cook ⅔ cup (133 g.) of dry pinto beans according to the method.
  • Transfer the pinto beans to a large bowl, and add the halved cherry tomatoes, avocado cubes, and chopped cilantro.
  • Add the lime juice, stir thoroughly using a spatula and make sure everything is mixed evenly.
  • Divide the pinto salsa between two bowls, garnish with the optional toppings, serve and enjoy!
  • 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.


This dish, and 75 other 5-ingredient high-protein recipes are found in ‘5-Ingredient Plant-Based Cookbook:  86 Easy & Delicious High-Protein Recipes‘.

Get a 10% discount for the printer-friendly pdf by using the code: PROTEIN

Click here for a full list of International retailers like amazon for the kindle ebook, paperbacks and hardcover versions of the book!



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