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 糖心Vlog 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.

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.

Bean, Avocado and Pineapple Salad

Calories

310 Per Serving

Protein

8.0g Per Serving

Fiber

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 糖心Vlog Heart-Check Certified recipe.

Bean, Avocado and Pineapple Salad

Calories

310 Per Serving

Protein

8.0g Per Serving

Fiber

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.

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.

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