Recipe
Salad
Chilled Avocado Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee Select olive oil | ||
| 2 tbsp. rice wine vinegar | ||
| ¼ tsp. salt | ||
| ¼ tsp. oregano | ||
| ¼ tsp. cumin | ||
| 1 avocado, pitted, peeled and cut into bite-size pieces | ||
| 1 c. cooked Hy-Vee brown or white rice, cooled | ||
| ½ c. canned Hy-Vee black beans, rinsed and drained | ||
| 1 large Roma tomato, seeded and diced | ||
| 1 green onion, sliced | ||
| Salt and pepper, to taste |
Directions
- Whisk oil, vinegar, salt, oregano and cumin in a large bowl. Add avocado; toss gently to coat.
- Add rice, black beans, tomato and green onion; toss gently to mix. Season to taste with salt and pepper. Cover and refrigerate 1 hour.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 0mg
- Sodium: 140mg
- Total Carbohydrates: 13g
- Protein: 2g
Recipe Source:
Try-Foods International.