Avocado Asian Black Bean Salad
Avocados are stars of fusion cuisine. Their mild, rich flavor and creamy texture makes them perfect partners for spicy Asian food, Mediterranean specialties, Latin American dishes, traditional American favorites and many others. This contemporary Asian-flavored recipe takes bean salad to a whole new level. It's great for a holiday event, pot luck, or an easy side for chicken from the deli rotisserie or leftover turkey. Or use the combo as a main dish. Beans make it a high protein/high fiber special. We guarantee you’ll be asked for the recipe.
- 1/3 cup Rice Wine Vinegar
- 1/4 cup Soy Sauce, low sodium
- 1/4 cup Lemon Juice
- 1 tablespoon Sesame Oil
- 1 teaspoon Hot Chile Oil
- 2 Chilean Hass Avocados
- 2 (1 pound) cans Black Beans, drained and rinsed
- 4 Green Onions, sliced
- 1 Sweet Red Pepper, seeded and diced
- 1/2 cup Cilantro or Italian Parsley, chopped
Nutritional Information per serving - calories 338, fat 9g, monounsaturated fat 4.77g, saturated fat 1.2g, protein 18g, carbohydrates 51g, cholesterol 0mg, sodium 304mg, fiber 18g.
In large bowl, stir together vinegar, soy sauce, lemon juice, sesame and chile oil. Cut avocado in half, remove pit and peel. Cut into chunks. Add to vinegar/soy sauce mixture in bowl and gently toss to coat. Stir in beans, green onions, red pepper and cilantro. Cover and chill until serving time.