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Heart Healthy

Mexican Avocado, Barley, and Bean Salad

8 Servings

240 Cals

Introduction

Need a quick lunch that will get you through the afternoon? This tuna, white bean, and avocado salad combines Avocados From Mexico, which are a good source of fiber, with protein-packed tuna, cannellini beans, and peppery arugula. Bonus: White bean salad with avocado is easy to prep ahead to grab-and-go whenever you need it.

Recipe makes 8 servings

Serving size 1 serving (517g)

calories 240

% Daily Value*

Total Fat 12g 15%

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 140mg 6%

Total Carbohydrate 0g 0%

Dietary Fiber 6g 21%

Total Sugars 2g

Includes 0g Added Sugars 0%

Protein 5g

Vitamin D 0mcg 0%

Calcium 40mg 2%

Iron 1.7mg 10%

Potassium 420mg 8%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

DISCLAIMER

DISCLAIMER: While many factors affect heart disease, eating avocados as part of a diet low in saturated fat and cholesterol may reduce the risk.

DISCLAIMER FOR LOGO USE/AHA Disclaimer: Avocados From Mexico are certified by the American Heart Association®. Certification does not apply to serving suggestions or recipes.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

Cook the barley. Place barley in a medium pot and cover with 3 inches of water. Bring to a boil. Reduce heat and simmer for 40 minutes until the barley is softened and plump*. Strain and set aside for at least 10-15 minutes to cool. *Barley is done when it has tripled in volume and is soft and chewy to the taste

Drain and rinse the canned beans.

In a large bowl, combine the barley and beans and toss well. Add in the sliced shallot, diced cucumber, and basil.

Make the dressing. In a small bowl, whisk together olive oil, vinegar, lemon juice, and dijon mustard.

Add the dressing to the large bowl of barley, beans, and vegetables and mix well. Serve chilled. Top with freshly diced avocado prior to serving.

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