Black Bean Salad with Avocado, Turkey, & Cheese

By JenHall

This is another zone recipe.

It is super yummy & great on a hot day.

The breakdown per serving is 3 blocks protein, 2 blocks carbs, and 3 blocks fat.

Ingredients

• Dressing:
• 1 1/4 cups cooked black beans (5 carbs)
• 4 cups cucumbers, chopped (1 carb)
• 1 1/2 cups red onions, chopped (1 carb)
• 2 cups yellow, red, or orange bell pepper, chopped (1 carb)
• 8 ounces cooked turkey breast, chopped (8 protein)
• 4 ounces shredded low-fat Monterey jack cheese (4 protein)
• 12 tablespoons avocado, chopped (12 fat)
• 2 tablespoons balsamic vinegar
• 1 teaspoon ground cumin
• 4 tablespoons Italian parsley, chopped
• 2 tablespoons lime juice
• 2 tablespoons fresh oregano, chopped
• salt and pepper to taste
• Tabasco Sauce, to taste
• (dried herbs work fin in this dressing also)

Preparation

Step 1

To assemble salad, mix all the vegetables and beans together in a large bowl.

Combine the dressing ingredients together and mix well.

Add dressing to vegetables and toss well to combine.

Separate between 4 plates, top each with 2 ounces of turkey, 1 ounce of cheese & 3 tablespoons of avocado.