Of which 9.5 g sugars and 3.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (beans) · Plant protein (beans) · Unsaturated fat (avocado)
Allergens none
Black bean salad with avocado and corn
A fresh, colorful salad full of fiber, ready in 15 minutes with no cooking.
Ingredients
- 250 g (9 oz) cooked black beans, drained
- 1 ripe avocado, diced (170 g / 6 oz)
- 1 chopped tomato (100 g / 3½ oz)
- 1 chopped bell pepper (100 g / 3½ oz)
- 80 g (2¾ oz) cooked corn
- ½ chopped red onion (50 g / 1¾ oz)
- 1 tbsp olive oil (10 g)
- 1 lemon, juice only (30 g / 1 oz)
- 1 handful of fresh cilantro, chopped (10 g)
- salt and pepper, to taste
Method
- Drain the black beans well and rinse them under cold water.
- Dice the avocado and immediately drizzle it with a little lemon juice so it doesn't brown.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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