Combine lime zest and juice, salt and pepper. Whisk in olive oil. Combine salad ingredients: yellow pepper, jalepenos, onions, celery, cilantro and beans. Mix well. Pour in dressing and stir to coat all ingredients well. Carefully stir in avocados and tomatoes only to combine. Taste and add more salt and pepper if desired. Refrigerate at least 2 hours or up to five hours.
Serve with tortilla chips or with a Mexican dinner.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (140g)|
|Recipe Makes: 12|
|Calories from Fat: 100 (68%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 9.6mg||0 %|
|Potassium 454.7mg||12 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 6.5g|
|Protein 2.8g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 147
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