Threw this together on the fly, so measurements aren't exact, but hopefully you get a sense of what to do... | Serves: 2 pieces of toast | Time: ~10 min
1 cup of cooked pinto beans (rinse and drain if you use canned beans)
Handful of cherry tomatoes, diced
1/4 cup of red onion, diced
2-3 green onions, diced
Handful of brussel sprouts, trimmed and shredded
1 tbsp of lime juice
1/2 tbsp of cumin
2 pieces of sandwich bread
1 very small avocado
Mix all of the pinto bean salad ingredients together, set aside.
Toast the bread. Once ready spread the avocado onto each slice. Top with pinto bean salad.
You might not want to use all of the salad. I kept some aside for a snack later on. I usually keep bean salads in the fridge up to 3 says in an airtight container.