Chilled Avocado Salad

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Serves 6


3 Tbsp. Meijer olive oil

2 Tbsp. seasoned rice wine vinegar

1/4 tsp. McCormick dried oregano

1/4 tsp. McCormick cumin

1-2 California avocados, peeled, pitted and cut into bite-size pieces

1 1/2 cups Meijer cooked brown or white rice, cooled

1/2 cup reduced sodium canned black beans, rinsed and drained

1 large Roma tomato, seeded and diced

1 green onion, sliced

1/8 tsp. salt

McCormick ground black pepper


1. Whisk oil, vinegar, salt, oregano and cumin in large bowl. Add avocado; toss gently to coat.

2. Add rice, black beans, tomato and green onion; toss gently to mix. Season with salt and pepper to taste. Cover and refrigerate 1 hour.

Optional:  Add 1 cup shredded rotisserie chicken.

Nutrition Information (per serving):  Calories 294, Fat 14g, Cholesterol 57mg, Sodium 61mg, Carbohydrate 35g, Fiber 6g, Protein 7g.

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