Avocado is one of those rare foods that tastes sinful but is actually healthy. Yes, it’s high in fat, but it’s almost entirely monounsaturated fat. This healthy fat can lower your bad cholesterol, raise your good cholesterol while lowering your bad cholesterol. At the same time, it gives avocado a buttery texture that makes it just as satisfying as less healthy fats. It’s also packed with vitamins and nutrients that make you feel and look better. It’s high in Vitamin B, which helps boost your metabolism and gives you a flawless skin tone. That’s right, avocados make you beautiful inside and out.
If you’re only using this superfood in guacamole, you’re missing out. Mash avocado and use it in place of mayonnaise on sandwiches and wraps. You’ll get the moisture and richness every sandwich needs without all the calories. You can even substitute mashed avocado as a binder in chicken salad or other mayo-based salads for a great green color and a huge nutritional bump.
But our favorite way to take advantage of avocados is in this mixed bean salad. Instead of using mayo, we’ve created a tangy oil-and-vinegar dressing. Not only does it cut through the fattiness of the beans and avocado, it also keeps the avocado from turning brown. We leave the avocado in big, hearty chunks to give a rustic texture to this easy dish. Serve it on top of lettuce leaves, or for a classy luncheon presentation, serve it in the hollowed out avocado shells
- 12 ounces Randall Mixed Beans, drained and rinsed
- 1/4 cup minced onion
- 1/4 cup wine vinegar
- 1/4 cup oil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1 small clove garlic, split in half
- 2 cups peeled, bite-size avocado cubes
- Fresh spinach or romaine
Combine beans, onion, vinegar, oil, and seasonings, and let marinate. When ready to serve, add avocado and mound on a generous bed of greens.
Summertime is the perfect time to try this tasty recipe featuring Randall Beans