California Avocado White Bean Salad

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Total Time: 10 min

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.

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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Serves: 4

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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 salt
  1. Add avocado, white beans, tomatoes, cucumbers and onion to medium bowl and gently stir.
  2. Whisk dressing ingredients.
  3. 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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