Black Bean and Edamame Avocado Salad
INGRÉDIENTS
- 1/2 of 15-oz (425 mL) can black beans, rinsed and drained
- 1 cup fresh or thawed frozen shelled edamame 250 mL
- 1 medium yellow squash, diced
- 1 medium celery stalk, thinly sliced
- 2 Tbsp lime juice 30 mL
- 1 Tbsp canola oil 15 mL
- 1/2 tsp chopped fresh rosemary 2 mL
- 1/4 tsp salt 1 mL
- 1/4 tsp coarsely ground black pepper 1 mL
- 1 ripe medium avocado, peeled, seeded and chopped
PRÉPARATION
- 1. In medium bowl, combine all ingredients but avocado. Toss gently yet thoroughly until well coated.
- 2. Just before serving, add avocado and toss gently. Serve.
RENDEMENT
6 servings
PORTION
1/2 cup (125 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 110 |
| Lipides | 7 g |
| Gras saturés | 0.5 g |
| Cholestérol | 0 mg |
| Glucides | 9 g |
| Fibres | 4 g |
| Sucres | 1 g |
| Protéines | 4 g |
| Sodium | 80 mg |
| Potassium | 348 mg |
