May 22 2008
Black Bean-Avocado Salad
I got this recipe from Vegetarian Times I don’t know how long ago, and I fall back on it every time the temperature hits triple digits where I live. I always try to make more than I will need so I can have it for dinner at least twice, and maybe even for lunch in between.
It’s easy and because there’s no cooking involved, it’s cool, too.
Chopped Black Bean-Avocado Salad
serves 4
Ingredients
2 Tbs. lemon juice
1 Tbs. whole-grain mustard
2 Tbs. olive oil
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 avocado, diced
1/2 cup diced sweet red pepper
1/2 cup coarsely shopped cilantro
1/4 cup diced celery
2 green onions, trimmed and thinly sliced
Directions
Whisk together lemon juice and mustard in large bowl. Add oil, and whisk together until smooth. Add all remaining ingredients, and gently toss to combine. Season with salt and pepper and serve.
Per serving: 238 CAL; 7g protein; 14.5g total fat (2g sat fat); 24g carb; 0 mg chol; 488mg sodium; 9g fiber; 3g sugars.
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