In a pot with boiling water, cook the frozen garden peas for 5 minutes. Then, transfer to a bowl with cold water and ice. Let them cool down.
Meanwhile, dice the red pepper in a half-centimeter size. Chop the fresh chives. Put the vegetables in a bowl.
Drain the pinto beans can and rinse them. Add them to the vegetables and mix.
Once the garden peas are cold, drain them and add to the bowl with the vegetables and the beans.
In a blender or food processor, combine the spinach, avocado, lemon juice, water, tamarind sauce, olive oil, salt, pepper, an. Blend until smooth and creamy.
Add the dressing to the bean mixture and stir to coat.
Keep in the fridge until serving. Better to serve cold or at room temperature.