• ¼ cup low-sodium vegetable broth, divided
• 1 onion, diced
• 4 garlic cloves, minced
• 1 medium green bell pepper, diced
• ½ cup diced butternut squash
• 1 cup water
• 3 Tbsp tomato paste
• 3 cups cooked pinto beans
• ½ cup chopped cilantro
• ½ Tbsp dried Mexican oregano
• Sea salt to taste

For the Salad

• 2 cups sliced lettuce
• 2 cups sliced cabbage
• ¾ cup sliced cucumber
• ¾ cup sliced cooked beets
• 1 tomato, sliced
• 1 large avocado, sliced
• Balsamic rice vinegar and seasoned rice vinegar to taste
• ¼ tsp salt