PINTO BEAN & AVACADO DIP

PINTO BEAN AND AVOCADO DIP

Preparation time: 1 hour 15 minutes
Number of servings: 12

Ingredients
1 can (15 oz), pinto beans, rinsed, drained
3/4 cup, onion, finely chopped
2 garlic cloves
1/2 jalapeno chili, seeds and veins discarded, minced
3 Tbsp, cilantro, finely chopped
1 large tomato, chopped
1/2 medium avocado, peeled, pitted, and chopped
baked tortilla chips


Directions
Process beans in food processor or blender until smooth; add onion, garlic, chili, and cilantro.

Process until blended.

Mix in tomato and avocado.

Refrigerate 1-2 hours, serve with baked tortilla chips.

Nutrition Facts
Amount Per Serving: Serving size 1/12 recipe
Calories 50; 

Calories from Fat 15

Sodium 70mg; Total 

Carbohydrate 7g; 

Dietary Fiber 3g ; 

Sugars 1g; 

Protein 2g; 

Carbohydrates: 0; 

Meat: 0; 

Fruit: 0; 

Vegetable: 0; 

Milk: 0; 

Fat: 0; 

Other: 0

PINTO BEAN PUREE

Pinto Bean Puree

 

Perfect puree for early post ops, later on it's a super side dish to make your chicken beef or turkey a squishy mouthful.

1 medium onion, diced
2 garlic cloves, chopped
2 teaspoons olive oil
One 15 ounce can pinto beans, drained and rinsed
1 cup of your favorite salsa
½ cup chicken broth

Sauté onion and garlic in olive oil in a nonstick skillet until golden brown. Place beans, sautéed vegetables, and salsa to food processor and pulse until chunky, add broth a little at a time to desired consistency. Pour mixture into skillet and cook until bubbly and thickened, about 10 minutes.

¼ cup serving
Calories 65,
fat 3g,
net carbs 10g,
protein 9g
Makes 2 cups

TANGY BEAN & SPINACH SALAD

Tangy Bean and Spinach Salad 

Preparation time: 15 min	Servings: 6
Cooking time: 0 min

Ingredients:

1/2 cup sweet and sour dressing

4 cups baby spinach leaves

1 can (15 oz) pinto beans, or lima beans, drained and rinsed

1 avocado, peeled, pitted, and cubed

2 green onions, with tops, sliced

2 tbsp roasted sunflower seeds, optional

1 cup cauliflower florets

11 oz mandarin orange segments, drained

1 cup red bell pepper, chopped 

 

Cooking Directions:

Combine beans and vegetables in salad bowl; pour dressing over salad and toss. Add spinach and oranges and toss; season to taste with salt and pepper. Spoon salad into bowls; sprinkle with sunflower seeds. Courtesy American Dry Bean Board. 

 

Nutrition Facts

Calories 110

% Calories From Fat 44.2%

Total Fat 5.4g

Saturated Fats 0.7g

Mono-unsaturated Fats 2.6g

Poly-unsaturated Fats 1.5g

Cholesterol 0mg

Sodium 210mg

Total Carbohydrates 14g

Dietary Fiber 5.5g

Sugar 2.6g

Protein 4.5g