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Ingredients
3 pints cherry tomatoes
2 medium-size red onions
1 large red bell pepper, cored and seeded
2 medium-size cucumbers, peeled and seeded
1 fresh jalapeno pepper, seeded and minced
3 ripe Haas avocados
½ cup fresh lime juice
6 cups cooked pinto or kidney beans, or a mixture
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
3 cooked duck breasts (recipe above)
¼ cup chopped coriander
Salt and hot red pepper flakes to taste
Nutritional analysis per serving (12 to 16 servings)
59 grams carbs; 27 milligrams cholesterol; 437 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 25 grams fiber; 718 milligrams sodium; 28 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Hull tomatoes and cut in half. Place in large shallow salad bowl.
- Step 2
Dice the onions, red pepper and cucumbers and place in the bowl. Fold in the jalapeno pepper.
- Step 3
Peel, pit and dice avocado. Mix with lime juice. Add to bowl with vegetables. Add beans. Fold in the chili powder and olive oil.
- Step 4
Remove the fat from the duck breasts and slice them thin at an angle. Cut each slice in four pieces. Fold the duck into the salad mixture. Fold in the coriander and season to taste with salt and pepper flakes.
Private Notes