Orange, Avocado and Black Bean Salsa Salad
Midge Lane
4 naval oranges
one 19-oz can of black beans, drained and rinsed
½ cup salsa (mild, med, or hot)
1 red pepper, chopped
1 just ripe avocado, chopped
1/2 cup fresh minced cilantro
½ cup diced red onion
Salt & Pepper
2 T fresh lime juice
Cut the top and bottom off the orange. Place on a cutting board and slice off the peel and pith (white stuff).
Cut each orange. Place in a medium sized bowl.
Add the remaining ingredients. Gently toss. Stores in the fridge, until serving time.
Tastes great, for up to 3 days in the fridge.
Makes six 1-cup servings
| Calories per serving
(1 cup) |
Protein |
Fat |
Carbs |
Fiber |
|
183 |
6.5g |
5g |
28g |
8g |
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