- olive oil
- Pumpkin seeds
- Medium tomato
- medium leek
- If using dry beans, soak them in fresh water the night before. Rinse, then cook in a large pot with fresh water until tender; drain and set aside to cool. If using cooked beans, rinse and set aside.
- Chop the tomato and avocado (cut the avocado in half, remove the pit and score with a knife; remove flesh with a large spoon for avocado cubes)
- Toast the pumpkin seeds in a skillet at medium heat without oil until they swell; 1-3 minutes, watch closely; remove from heat.
- Mix the ingredients in a bowl and add salt, pepper, oregano, oil and leek or green onion sliced thinly..
- Serve immediately.