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Chilled Avocado Salad

Created by Halfmysize.com,

Ingredients

At a glance
Cuisine
Mexican
Main Ingredient
Tomato
Difficulty
Moderate
Course/Dish
Compound
Appetizers
Cold Appetizer
Salads
Serves
6

Serves - 6
Pts. - 5

1/4 cup extra virgin olive oil
2 Tablespoons rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon cumin
1 large avocado, peeled, pitted and diced
1 cup cooked brown rice
1/2 cup canned black beans, rinsed and drained
1 large Roma tomato, diced
1 large green onion, sliced

Methods/steps

Whisk oil, rice wine vinegar, salt, oregano and cumin together in a large mixing bowl. Add avocado and toss gently to coat. Add rice, black beans, tomato and green onions; mix gently. Season to taste with salt and pepper, if desired. Cover and refrigerate for 1 hour. Serve.

Nutrition Information per serving:
195 Calories; 15g Fat (65.6% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 162mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

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