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Cooking Matters: Smoky and Spicy Cilantro Avocado Bean Salad

OSF Dietitian Ashley Simper joins Donnie with a healthy recipe.
Ingredients
Salad
1 - 16 ounce can reduced sodium garbanzo beans, drained and rinsed
1 - 16 ounce can reduced sodium kidney beans, drained and rinsed
1 cup cooked corn
½ cup bell pepper, chopped
1 cup cherry tomatoes, halved
1/3 cup red onion, diced

Sauce
¼ cup fresh cilantro leaves
3 Tablespoons plain, nonfat Greek yogurt
½ avocado
1 chipotle pepper, seeded
1 teaspoon adobo sauce
1 Tablespoon apple cider vinegar
1 teaspoon garlic, minced
¼ teaspoon salt
1 teaspoon ground cumin
Juice of ½ a lime

Directions
1.    In a large bowl, combine all of the salad ingredients.
2.    In a food processor, process sauce ingredients until smooth.
3.    Add sauce to salad and toss to coat.

Serves 8

Nutrition Information
Per ¾ cup serving
Calories:  146
Total Fat:  3 g
    Saturated Fat:  0 g
Sodium:  198 mg
Total Carbohydrate:  27 g
    Dietary Fiber:  9 g
Protein: 8 g
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