This vegan salad is an excellent source of dietary fiber (29% DV), folate (30% DV), vitamin B5 (20% DV), vitamin B3 (20% DV), vitamin C (20% DV), iron (20% DV) and potassium (20% DV) and a good source (18% DV) protein.
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Loading... California Avocado White Bean Salad
Total Time: 10 min
Prep Time: |
Prep Time:
Nutrition Facts
Nutrition information
per serving
Calories
230
Total Fat
9g
Saturated Fat
1.5g
Trans Fat
0g
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
0mg
Sodium
520mg
Total Carbs
30g
Dietary Fiber
8g
Total Sugars
3g
Protein
9g
Potassium
832mg
Vitamin A 19 mcg; Vitamin C 17 mg; Calcium 95 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 117 mcg; Omega 3 Fatty Acid 0.13 g
% Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 8%; Iron 20 %; Vitamin D 0%.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Serves: 4
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Ingredients
1 ripe, Fresh California Avocado, seeded, peeled and chopped 2 cans white Northern beans, drained and rinsed 1 cup grape tomatoes, halved 1 cup chopped cucumbers 1/4 red onion, sliced Dressing 1/3 cup fresh lemon juice 1 Tbsp. extra-virgin olive oil 1/4 tsp. sea saltInstructions
- Add avocado, white beans, tomatoes, cucumbers and onion to medium bowl and gently stir.
- Whisk dressing ingredients.
- Drizzle dressing over bowl mixture gently stir.
Beverage Pairing: For athletes – water, sports drink, milk or chocolate milk
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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