Avocado & Kidney Bean Salad

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4.5 of 5 (12)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 206.2

Total Fat: 12.5 g
Cholesterol: 0.0 mg
Sodium: 464.1 mg
Total Carbs: 20.3 g
Dietary Fiber: 9.1 g
Protein: 5.2 g

View full nutritional breakdown of Avocado & Kidney Bean Salad calories by ingredient

Introduction

This is a yummy salad that is very flexible. Try subbing olive oil/balsamic vinegar as a dressing. Remember avocados are a little bit higher in the mono saturated (healthier) fats but also a great source of fiber! On the 2nd round of this salad, I tried adding dill and some rinsed, canned chicken. That was also good. Enjoy :)

*Rinsing beans, reduces sodium from what is listed This is a yummy salad that is very flexible. Try subbing olive oil/balsamic vinegar as a dressing. Remember avocados are a little bit higher in the mono saturated (healthier) fats but also a great source of fiber! On the 2nd round of this salad, I tried adding dill and some rinsed, canned chicken. That was also good. Enjoy :)

*Rinsing beans, reduces sodium from what is listed

Minutes to Prepare: 15

Number of Servings: 6

Ingredients

Red kidney beans, drained and rinsed-1can/439g

Black Olives, halved - 100 g

Red Onion, diced - 1 tbsp

Grape Tomatoes - 6 oz or 170 g

Avocado, cubed - 2

Dressing

Garlic, crushed - 3 cloves

Olive oil - 1 tbsp

Dijon Mustard - 3 tsp

Lemon juice - juice of 1 lemon

Directions

For the dressing, crush/mince garlic and whisk in a small bowl with olive oil, mustard, and lemon juice.

Place ingredients in a medium size bowl and stir!

Number of Servings: 6

Recipe submitted by SparkPeople user MEESHMANIA.