- Serves: 4; 1 1/2 cups per serving
1 15-ounce can no-salt-added black beans
1 medium avocado
4 medium green onions
1 medium tomato
6 to 7 sprigs of fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons olive oil (extra-virgin preferred)
1/4 to 1/2 teaspoon hot sauce, or to taste
1/4 teaspoon salt
Prepare the rice using the package directions. Spread in a single layer on a baking sheet to cool quickly (about 10 minutes).
Meanwhile, rinse and drain the beans. Pour into a medium bowl.
Chop the avocado and green onions. Dice the tomato. Snip the cilantro. Stir into the beans. Stir in the lime juice, oil, hot sauce, and salt.
Stir in the cooled rice. Serve immediately for peak flavor and texture or cover and refrigerate for up to 4 hours.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- Saturated Fat
- Trans Fat
- Polyunsaturated Fat
- Monounsaturated Fat
2 1/2 starch, 1 vegetable, 1 1/2 fat
This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2008 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.