Garden Fresh Pinto Bean Salad with Herb Vinaigrette

Ingredients

• 2 cups fresh pinto beans, cooked and cooled (approximately 400g)
• 1 medium red bell pepper, diced
• 1 medium cucumber, peeled and diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved (approximately 150g)
• 1 avocado, diced
• ½ cup fresh cilantro leaves, chopped
• ¼ cup extra virgin olive oil (60ml)
• 2 tablespoons fresh lime juice (30ml)
• 1 clove garlic, minced
• 1 teaspoon honey or agave syrup (5ml)
• Salt and pepper, to taste