Stuffed Avocado with Black Bean and Corn Salsa

Course Appetizer, Salad, Snack
Cuisine Cardiac (Low Cholesterol, TLC), Low Saturated Fat, Vegan, Vegetarian (May include Dairy,Eggs,Etc.)
Keyword fruit, Vegetable
Prep Time 10 minutes
Cook Time 0 minutes
Servings 6
Calories 160kcal

Ingredients

  • 3 fresh avocados, halved and pitted
  • 1/2 cup black beans, canned
  • 1/3 cup corn kernels, frozen
  • 1/4 cup red bell pepper, diced
  • 2 Tbsp Bernstein's Restaurant Recipe Italian salad dressing
  • 2 Tbsp shallots, diced
  • optional 12 fresh cilantro leaves and salt to taste

Instructions

  • In a small bowl, combine black beans, corn, red pepper, shallots and salad dressing. Season with salt, if desired.
  • Top avocado halves with black bean and corn mixture, dividing ingredients evenly. Garnish with cilantro leaves.

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