Chopped Black Bean-Avocado Salad
Vegetarian Times Issue: April 1, 2007 p.67
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Member Rating:
Fast, fresh and flavorful, this simplified version of the Black Bean–Avocado Salad Stacks is easy enough for a quick lunch.
Ingredient List
Serves 4
- 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 chopped cilantro
- 1/4 cup diced celery
- 2 green onions, trimmed and thinly sliced (about 1/4 cup)
Directions
- Whisk together lemon juice and mustard in large bowl. Add oil, and whisk until smooth. Add all remaining ingredients, and gently toss to combine. Season with salt and pepper, and serve.
Nutritional Information
Per SERVING: Calories: 238,
Protein: 7g, Total fat: 14.5g,
Saturated fat: 2g, Carbs: 24g, Cholesterol: mg,
Sodium: 488mg, Fiber: 9g, Sugars: 3g
