Avocadoandpintobeansalad Recipes
15-MINUTE BEAN, EGG AND AVOCADO TOSTADAS
We use a greased muffin tin to cook 8 eggs all at once, a major time saver! Inspired by huevos rancheros, we love this with salsa verde, but you can try it with your favorite red salsa too.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position an oven rack to the center of the oven and preheat the broiler. Meanwhile, coat 8 cups of the muffin tin generously with cooking spray. Crack an egg into each, sprinkle with salt and broil until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (a small knife inserted into the egg helps to check doneness). Remove the muffin tin from the oven and set aside.
- While the eggs are cooking, put the refried beans in a small bowl, cover and microwave until hot, about 2 minutes. Dice the avocado. Slice the roasted red peppers into strips.
- Arrange 2 tostadas on each of 4 plates. Spoon and spread some of the beans on each tostada. Use a small off-set spatula or spoon to scoop out the eggs from the muffin tin and place one, browned-side down, on top of each tostada. Spoon salsa verde over each egg and top with roasted pepper, avocado and cheese.
PINTO BEAN SALAD
A bean salad that holds up to all your outdoor barbeques and grilling. This is a good salad with good flavors. Serve with fresh peppers on the side, so each person can kick up the salad to personal preference, or if you all like peppers, go ahead and add it to the beans before serving. Prep time includes soaking for 16 hours.
Provided by Miss Annie
Categories Beans
Time 17h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Place beans in large Dutch oven and cover with fresh water.
- Add bay leaf and bring to a boil.
- Cover and simmer for 30 minutes.
- Stir in salt and simmer another 30 minutes, until beans are tender.
- Remove bay leaf and drain beans.
- Allow beans to cool to warm, but no longer hot.
- Combine lemon juice, lime juice and salt.
- Beat in olive oil gradually until mixed well.
- Add garlic and cilantro.
- Check seasonings.
- Pour dressing over warm beans and toss.
- Add chopped tomatoes and onions and toss well.
AVOCADO AND WHITE BEAN DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- To a food processor, add the cannellini beans, avocados, lemon juice and salt. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed. Add the basil and pulse to incorporate. Serve alongside cut vegetables and toasted bread.
AVOCADO AND BLACK BEAN SALAD
I'm always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was sent to me in a recipe exchange and I fell in love with it. Great salad to have for Cinco de Mayo.
Provided by Irish Rose
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!
Nutrition Facts : Calories 410.6, Fat 16.9, SaturatedFat 2.5, Sodium 44.9, Carbohydrate 60.5, Fiber 17.9, Sugar 2.4, Protein 13.9
AVOCADO AND PINTO BEAN SALAD
Make and share this Avocado and Pinto Bean Salad recipe from Food.com.
Provided by Chriztie1502
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well.
- Just before serving, stir in the diced avacado.
Nutrition Facts : Calories 289.5, Fat 7, SaturatedFat 1, Sodium 7.5, Carbohydrate 45.1, Fiber 16.9, Sugar 2.4, Protein 14.8
PINTO BEAN AND AVOCADO DIP
Bean and green. This one is spicy. Use the jalapeno and cilantro to your own tastes. Sometimes we make this up to spoon in with carnitas.
Provided by LilPinkieJ
Categories Beans
Time 16m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Process beans in food processor or blender until smooth; add onion, garlic, chili, and cilantro.
- Process until blended. Mix in tomato and avocado.
- Refrigerate 1 to 2 hours; serve with baked tortilla chips.
Nutrition Facts : Calories 86, Fat 1.8, SaturatedFat 0.3, Sodium 2.6, Carbohydrate 14.1, Fiber 4.9, Sugar 1.3, Protein 4.3
AVOCADO PINEAPPLE SALAD
Delicious and refreshing, this is a yummy salad that is sure to please everyone! Serve over steak or fish, or use as a salsa with chips. Garnish with chopped cilantro, if desired.
Provided by Jackie
Categories Salad Fruit Salad Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add the pineapple and avocado. Gently toss to combine.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 8.7 g, Fat 5 g, Fiber 3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 148.8 mg, Sugar 4 g
BLACK AND PINTO BEAN SALAD
Make and share this Black And Pinto Bean Salad recipe from Food.com.
Provided by Dancer
Categories Black Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and refrigerate for 1 hour prior to serving.
Nutrition Facts : Calories 90.8, Fat 0.5, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 16.6, Fiber 5.8, Sugar 1.4, Protein 5.5
AVOCADO AND BLACK BEAN DIP
I created and devoured this guac-bean dip in college because it's very cheap, filling, and healthy. When I am low on fiber, this is the perfect snack or meal. Serve with pita or tortilla chips.
Provided by Beebzz
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 11m
Yield 4
Number Of Ingredients 6
Steps:
- Mix avocado, black beans, lime juice, and garlic together in a microwave-safe bowl. Sprinkle with Cheddar cheese.
- Microwave dip on high until cheese is melted, about 1 minute. Season with sea salt if desired.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 13.8 g, Cholesterol 12.1 mg, Fat 11.3 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.5 g, Sodium 359.1 mg, Sugar 0.5 g
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