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Avocado With Black Bean Salad
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INGREDIENTS Serves: Submit Prep: 8min Cook: 0min Total: 8min | |
1 tablespoon | lime juice or vinegar |
1 1/2 tablespoons | olive oil |
1 can (14--19 ounces) | black beans, drained |
1/4 | green bell pepper, finely chopped |
1 | garlic clove, minced |
1/2 teaspoon | salt |
1/8 teaspoon | ground black pepper |
1/8 teaspoon | ground red pepper, (optional) |
1 1/2 teaspoons | chopped cilantro |
1 | avocado, (8 ounces), quartered |
DIRECTIONS Place the lime juice or vinegar in a large bowl and gradually whisk in the oil. Stir in the beans, bell pepper, garlic, salt, black pepper, and red pepper (if using). Taste and add more lime juice or vinegar if you like. Stir in the cilantro. Place the avocado, cavities up, on 4 plates. Spoon the bean mixture into the cavities so it overflows onto the plate. Recipe Tips Make the bean salad up to 5 days ahead and store it in the refrigerator. Cut the avocado just before serving to minimize the darkening that occurs when avocado is exposed to air. NUTRITIONAL FACTS PER SERVING CALORIES 204.9 CAL | |
13.7 G | FAT |
SATURATED FAT 1.9 G
SODIUM 596.2 MG
CARBOHYDRATES 18.9 G
TOTAL SUGARS 1.3 G
DIETARY FIBER 8.6 G
PROTEIN 5.9 G
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