Whip up a vibrant Two Bean Salad in just 20 minutes! This nutritious mix of kidney beans, black beans, corn, avocado, and fresh veggies, dressed with lemon juice, is a refreshing, healthy choice for any meal. It’s a simple, flavorful dish that packs a punch of protein and fiber, making it an ideal addition to your diet.
Recipe Breakdown:
Prep Time: 20 minutes
Cook Time: 0 minutes
Serves: 2 servings
Ingredients:
- 1/2 cup kidney beans, canned and rinsed (128 grams)
- 1/2 cup black beans, low sodium, drained and rinsed (130 grams)
- 1/4 cup corn, yellow, rinsed (41.5 grams)
- 1/2 avocado, California, chopped (68 grams)
- 1/2 small red bell pepper, chopped (37 grams)
- 1 cup tomatoes, chopped (180 grams)
- 1 dash salt (0.40 grams)
- 1 dash pepper (0.10 grams)
- Juice of 1/2 lemon (23.5 grams)
Directions:
Step 1:
- Rinse the canned kidney beans, black beans, and corn. Chop the avocado, red bell pepper, and tomatoes.
- In a large bowl, toss the rinsed beans, corn, chopped vegetables, and lemon juice together until well combined. Season with salt and pepper to taste.
- Chill the salad until ready to serve for a refreshing meal. Enjoy!
Nutritional Information (per serving):
- Calories: 270
- Carbs: 44g
- Fat: 7g
- Protein: 11g
- Fiber: 12.5g
- Net Carbs: 31.5g
- Sodium: 372mg
- Cholesterol: 0mg
This Two Bean Salad is not only a feast for the eyes but a delight for the taste buds, making it a perfect choice for a light lunch or a side dish.
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