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.
Bean, Avocado and Pineapple Salad
Calories310 Per Serving
Protein8.0g Per Serving
Fiber12.0g Per Serving
|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|
|Total Carbohydrate||41.0 g|
|Dietary Fiber||12.0 g|
1-1/2 starch, 1 fruit, 1 vegetable, 1 lean meat, 2 fat
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)
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.