No-Cook Black Bean Salad
A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick. Source: EatingWell.com, June 2018
Ingredients
Directions
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Place onion in a medium bowl and cover with cold water. Set aside. Combine avocado, cilantro, lime juice, oil, garlic and salt in a mini food processor. Process, scraping down the sides as needed, until smooth and creamy.
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Just before serving, combine salad greens, corn, tomatoes and beans in a large bowl. Drain the onions and add to the bowl, along with the avocado dressing. Toss to coat.
Nutrition Facts
Serving Size: 2 cups
Per Serving:
322 calories; 16 g total fat; 2.4 g saturated fat; 407 mg sodium. 1238 mg potassium; 40.8 g carbohydrates; 12.9 g fiber; 11 g sugar; 10.6 g protein; 3894 IU vitamin a iu; 45 mg vitamin c; 260 mcg folate; 113 mg calcium; 4 mg iron; 79 mg magnesium;
Exchanges:
2 1/2 fat, 2 starch, 1 1/2 vegetable, 1/2 lean protein
