Monday - Sunday
6:00 am to 10:00 pm
Black Bean and Edamame Avocado Salad
Courtesy of CanolaInfo 6 Servings • 15 Min. Prep Time| Ingredients |
|---|
| 1/2 of 15-oz. (425 mL) can black beans, rinsed and drained |
| 1 c. fresh or thawed frozen shelled edamame (250 mL) |
| 1 medium yellow squash, diced |
| 1 medium celery stalk, thinly sliced |
| 2 Tbsp. lime juice (30 mL) |
| 1 Tbsp. canola oil (15 mL) |
| 1/2 tsp. chopped fresh rosemary (2 mL) |
| 1/4 tsp. salt (1 mL) |
| 1/4 tsp. coarsely ground black pepper (1 mL) |
| 1 ripe medium avocado, peeled, seeded and chopped |
Directions:
1. In medium bowl, combine all ingredients but avocado. Toss gently yet thoroughly until well coated.
2. Just before serving, add avocado and toss gently. Serve.
Serving size: 1/2 c. (125 mL)
* Recipe courtesy of CanolaInfo.
Nutrition:
Calories: 110; Total Fat: 7g; Cholesterol: 0mg; Total Carbs: 9g; Fiber: 4g; Sugar: 1g; Protein: 4g; Sodium: 80mg; Potassium: 348mg;