Heart Healthy Recipe:
Chilled Avocado Salad
Serves 6
2 tbsp. olive oil
2 tbsp rice wine vinegar
1⁄4 tsp salt
1⁄4 tsp oregano
1⁄4 tsp cumin
1 avocado, pitted, peeled and cut into bite-size pieces
1 cup cooked Hy-Vee brown rice or quinoa, cooled
1⁄2 cup canned low sodium black beans, rinsed and drained
1 large Roma tomato, seeded and diced
1 green onion, sliced (or more to taste)
Pepper, to taste
Instructions:
1. Whisk oil, vinegar, salt, oregano and cumin in a large bowl. Set aside dressing.
2. Mix cooked rice or quinoa, black beans, tomato and green onion; in a large bowl. Add avocado; toss gently to mix. Add dressing to your salad (you may not need all of it depending on how coated you like it) toss gently to coat. Season to taste with pepper. Cover and refrigerate 1 hour.
Nutrition Per Serving: 180 calories, 13g carbohydrate, 2g protein, 14g fat, 2g saturated fat, 5g fiber, 0mg cholesterol, 140mg sodium
Source: Hy-Vee recipe of the month
www.hy-vee.com
