We will cook with PINTO beans from TM Mistral. Beans pre-soak, better to do it at night and boil until tender but do not overcook. Salting the beans went in late, for 3 minutes until tender. Give the beans to cool completely. ( I boiled the beans in the evening, and was preparing a salad in the morning)

Garlic finely chop, to cut, not through the press. Onion cut into half rings, very thin. Cilantro finely chopped. in a salad bowl combine beans, garlic, onion and cilantro.

Add pepper, vinegar, oil. mix well, keep it for 10 minutes and serve! PS: Vinegar you can use any ( table, wine, etc.). I use a vinegar infused with herbs.