Steps:
- Bring a large saucepan of salted water to a boil. Add the beans and simmer until just crisp tender, about 5 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely. Place beans in a large bowl. Gently mix in the the lime juice or vinegar, olive oil, 1/4 cup onion, sliced pickled jalapeƱos, sea salt, oregano and cilantro. Let sit for half an hour. When ready to serve, gently mix in the chopped red onion and cotija cheese. Serve the avocado slices and tomato wedges on the side or mixed into the salad.
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