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 |
Holiday eating can make healthy habits harder to maintain. Learn how to enjoy the season without losing progress.
Free meals vs. cheat meals: what’s the difference? Learn how each fits into your nutrition plan.
How much compliance do you really need to see results? Here’s what it means and how it impacts your progress.
Learn how to use your meal plan, track nutrition, and build portion awareness so healthy eating becomes easier over time.
