We spent this past weekend in Tioga and Williston, ND. for the wedding of Lori Richards of Georgetown and Tioga’s Mayor; Nathan Germundson. It was a picture perfect day with the entire bridal party escorted to the reception on a fire truck. Our daughter lives in Williston and makes the road trip to this area several times a year. The drive is so long; I can appreciate the efforts that she and her husband make by driving here so often. I have written previously about taking the train to western ND being pretty “iffy” as to arrival and departure times; but it is a very comfortable way to travel. On our next trip I hope we have the opportunity to fish at their place on Sakakawea.

I prepared this salad one day last week; it says to serve at room temperature, but I liked it better after chilling. I left out the cilantro because I did not have any and I really do not care much for the herb; a little is OK. It is made with canned pinto beans, I had planned to use black beans but in the end I used dark red kidney beans. Next time I prepare this, I will use black beans and I will wait for the home grown cherry tomatoes. This would be a good picnic pot luck salad since it does not have a dressing that needs to be kept refrigerated.

Pinto Bean Salad with Avocado, Tomatoes & Red Onion

1 Can Pinto beans (15 oz), rinse and drain well

4-5 Teaspoons white balsamic, or mild white vinegar

1 Avocado diced into 1/2” size pieces

2 Teaspoons lime juice

1 Cup chopped tomatoes, or cherry tomatoes cut in half

1/2 Cup red onion, diced

1/2 Cup finely chopped cilantro

1-2 Tablespoons olive oil or a bit more

Drain and rinse beans until no more foam appears, blot dry with a paper towel. Place the beans in a bowl and add the vinegar and let them marinate while preparing the other ingredients.

Cut the avocado into small pieces and put in a small bowl, toss with lime juice.

Mix the onions and cilantro into the marinated beans; gently fold in the avocado and tomatoes. Drizzle olive oil over all and season to taste with freshly ground black pepper and sea salt. Serve immediately at room temperature. Serves 4-5.