Print Recipe
Bean, Avocado and Pineapple Salad
-
Servings :
4
-
Serving Size :
1/4th of a recipe
Ingredients
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1 cup black beans (cooked, drained) -
1 cup pinto beans (cooked, drained) -
1-1/2 cup pineapple (diced) -
1 avocado (diced) -
1/2 cup red onion (diced) -
1/2 cup cilantro (chopped) -
2 tablespoons extra virgin olive oil -
3 tablespoons lemon juice -
1/2 teaspoons ground cumin -
salt and pepper (optional)
Directions
Tip: Click on step to mark as complete.
-
In a large bowl, combine beans, pineapples, avocados, red onions, and cilantro. -
Drizzle olive oil and lemon juice and sprinkle cumin. Toss gently until well combined. Optional: season with salt and pepper as desired. -
Cover and refrigerate for 1 hour before serving.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 310 | |
|---|---|---|
| Total Fat | 15.0 g | |
| Saturated Fat | 2.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 5.0 g | |
| Cholesterol | 0.0 mg | |
| Sodium | 600.0 mg | |
| Total Carbohydrate | 41.0 g | |
| Dietary Fiber | 12.0 g | |
| Sugars | 16.0 g | |
| Protein | 8.0 g | |
Dietary Exchanges
1-1/2 starch, 1 fruit, 1 vegetable, 1 lean meat, 2 fat
-
Servings :
4
-
Serving Size :
1/4th of a recipe
Ingredients
-
1 cup black beans (cooked, drained) -
1 cup pinto beans (cooked, drained) -
1-1/2 cup pineapple (diced) -
1 avocado (diced) -
1/2 cup red onion (diced) -
1/2 cup cilantro (chopped) -
2 tablespoons extra virgin olive oil -
3 tablespoons lemon juice -
1/2 teaspoons ground cumin -
salt and pepper (optional)
Directions
Tip: Click on step to mark as complete.
-
In a large bowl, combine beans, pineapples, avocados, red onions, and cilantro. -
Drizzle olive oil and lemon juice and sprinkle cumin. Toss gently until well combined. Optional: season with salt and pepper as desired. -
Cover and refrigerate for 1 hour before serving.
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