Mexican salad with kidney beans & avocado
651 kcal per person
24g Protein
48g Carbs
40g Fat
22g Fiber
Ingredients
- 6 ounces kidney beans (168 g)
- ½ avocado
- 2 squeezes lemon juice (10 ml)
- ½ cucumber
- 1 ½ tablespoon olive oil (23 ml)
- 1 pinch ground cumin (1 g)
- 1 handful mixed salad (30 g)
- 2 slices bread, whole wheat
Preparing this recipe
- Rinse the kidney beans in a colander with cold water.
- Slice the avocado and drizzle it with some lemon juice. Slice the cucumber.
- Make a dressing with the oil, lemon juice and the cumin powder. Season with salt and pepper.
- In a bowl, toss together the kidney beans, lettuce and cucumber. Arrange the avocado on top of the salad and drizzle the dressing over it.
Tip van FitChef
Take the salad with you in a sealable bowl.
