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Bean, Avocado and Pineapple Salad

Bean, Avocado and Pineapple Salad
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Bean, Avocado and Pineapple Salad

Black beans, pinto beans, pineapple, red avocado, avocado and cumin are dressed in a light lemon and olive oil dressing to create this flavorful bean salad. Serve as a side dish or as an appetizer.

This recipe from Avocados From Mexico is an American Heart Association Heart-Check Certified recipe.

Ingredients

Servings  4   Serving Size   1/4th of a recipe

  • 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.

  1. In a large bowl, combine beans, pineapples, avocados, red onions, and cilantro.
  2. Drizzle olive oil and lemon juice and sprinkle cumin. Toss gently until well combined. Optional: season with salt and pepper as desired.
  3. Cover and refrigerate for 1 hour before serving.

Nutrition Facts

Bean, Avocado and Pineapple Salad
CaloriesCalories
310 Per Serving
ProteinProtein
8.0g Per Serving
FiberFiber
12.0g Per Serving

Nutrition 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

 

Black beans, pinto beans, pineapple, red avocado, avocado and cumin are dressed in a light lemon and olive oil dressing to create this flavorful bean salad. Serve as a side dish or as an appetizer.

This recipe from Avocados From Mexico is an American Heart Association Heart-Check Certified recipe.

Nutrition Facts

Bean, Avocado and Pineapple Salad
CaloriesCalories
310 Per Serving
ProteinProtein
8.0g Per Serving
FiberFiber
12.0g Per Serving
×
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

Ingredients

Servings  4   Serving Size   1/4th of a recipe

  • 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.

  1. In a large bowl, combine beans, pineapples, avocados, red onions, and cilantro.
  2. Drizzle olive oil and lemon juice and sprinkle cumin. Toss gently until well combined. Optional: season with salt and pepper as desired.
  3. Cover and refrigerate for 1 hour before serving.
 

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