Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 3
Recipe by Cooking Light June 1998

Gallery

Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

Yield:
4 servings (1/2 cup bean mixture and 1 cup salad greens)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large bowl; stir well with a whisk. Add beans, tomato, avocado, onions, and jalapeno; toss well. Cover and chill 2 hours. Serve over salad greens.

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Nutrition Facts

112 calories; calories from fat 17%; fat 2.1g; saturated fat 0.4g; mono fat 1g; poly fat 0.4g; protein 6.8g; carbohydrates 18.3g; fiber 4.2g; cholesterol 0mg; iron 2.3mg; sodium 320mg; calcium 46mg.
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