This refreshing salad contains healthful, monounsaturated fats and fiber.
1/2 avocado, cut into bite-size pieces
1/2 cucumber, peeled and sliced
1 cup chopped tomatoes or cherry tomatoes cut in half
1/2 pound dried kidney beans*
6 tablespoons bottled vinaigrette, or other dressing that uses olive oil or canola oil
5 cups salad greens
* 1 cup of canned red kidney beans, drained and rinsed, can be used in place of dried beans. If using canned beans, sodium content will be higher.
Cover the beans with water and soak in the refrigerator overnight. Pour beans and water into a saucepan and simmer, covered, for one hour or until beans are tender. Drain.
Toss avocado, cucumber, tomatoes and beans into a serving bowl.
Toss vegetables with dressing; set aside in the refrigerator until needed.
Right before eating, toss the vegetable mixture with lettuce.