Bean, Avocado and Pineapple Salad

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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)
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoons cumin (ground)
  • Optional pepper
  • Optional salt

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. 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 4.9 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 4.9 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)
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoons cumin (ground)
  • Optional pepper
  • Optional salt

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. Season with salt and pepper as desired.
  3. Cover and refrigerate for 1 hour before serving.

 


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