Kidney Beans, Avocado and Coconut Salad Recipe | Yummly

Kidney Beans, Avocado And Coconut Salad

RAMONA'S CUISINE
18Ingredients
25Minutes
420Calories

Ingredients

US|METRIC
  • 2 cans kidney beans
  • 1 can sweet corn (organic)
  • 1 handful coconut (fresh, diced)
  • 2 cans tuna (in brine)
  • 2 avocados
  • 1 1/2 peppers
  • 1/2 peppers (green)
  • 2 stalks celery
  • 1 onion
  • 1 knob coconut (fresh, grated for garnishing)
  • salt (to taste)
  • pepper (to taste)
  • chili (red to taste, optional)
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic (finely grated, optional)
  • 1 tablespoon olive oil
  • 1/2 tablespoon mustard
  • 1/2 lemon juice (optional)
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    NutritionView More

    420Calories
    Sodium15% DV350mg
    Fat43% DV28g
    Protein53% DV27g
    Carbs10% DV29g
    Fiber40% DV10g
    Calories420Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol25mg8%
    Sodium350mg15%
    Potassium1220mg35%
    Protein27g53%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber10g40%
    Sugars4g8%
    Vitamin A25%
    Vitamin C160%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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