Rich and creamy, avocados are packed with protein, which helps keep your energy up and hunger at bay. While it is true this fruit is higher in fat, it is the beneficial monounsaturated kind that helps increase the “good” HCL cholesterol and helps you feel satiated long after being eaten.
This colorful black bean salad delights the eyes as well as taste buds. Serve as a nourishing lunch or an after work out snack. Black Bean Mango Salad Stuffed Avocados are a delicious way to eat a variety of summer vegetables and truly “eat the rainbow.”
Published on Snap Fitness a month ago with servings figured for 4.
Recipe type: salad, vegan, vegetarian, side, lunch, snack, main
4½ tablespoons olive oil
3 tablespoons red wine vinegar
1½ tablespoon lime juice
1½ garlic clove, minced
2¼ cups canned black beans, drained and rinsed well (about 1½ – 15 oz. cans)
2¼ cups diced fresh mango
1½ cups cherry tomatoes, cut into quarters
1½ orange bell pepper, seeded and diced
1⅛ cup minced fresh cilantro
½ cup red onion, diced
6 ripe avocados (one per serving)
In a small bowl whisk together olive oil, red wine vinegar, lime juice and minced garlic. Season with salt and pepper to taste.
In another bowl combine black beans, mango, tomatoes, orange pepper, cilantro, and onion. Drizzle with olive oil mixture and toss salad until everything is evenly coated. Serve immediately or cover and chill until ready to serve.
To serve: Cut avocados in half. Remove pit. Place avocado halves (2 halves per serving) cut side up onto four plates. Scoop one forth of the black bean mango salad per serving onto avocado halves, allowing remainder to be served on the side.
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