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
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
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
Ingredients
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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
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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.