Pinto Bean Salsa Salad

Zoned out on cooking after 50 years of cooking dinner until I got my electric pressure cooker, now cooking's fun again. I'm using the Instant Pot Ultra.

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subheading: Dressing:

1 small clove garlic

1 ½ limes, juiced (about 3 tablespoons)

2 teaspoons kosher salt

¼ teaspoon chili powder

¼ cup extra-virgin olive oil

subheading: Salad:

1 (15-ounce) can pinto beans, drained and rinsed

1 ⅓ cups fresh corn kernels (from about 2 ears)

1 orange or yellow bell pepper, seeded and diced

½ small red onion, finely chopped (about ¼ cup)

Kosher salt

Freshly ground black pepper

1 cup cherry tomatoes, halved

1 small Hass avocado, halved, seeded and diced

¼ cup chopped fresh cilantro, leaves and stems

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