Lunch

cucumber-bean-avocado-tomato salad is for Lunch.

cucumber-bean-avocado-tomato salad takes several minutes to prepare.

cucumber-bean-avocado-tomato salad takes several minutes to cook.

cucumber-bean-avocado-tomato salad makes 3 servings.

The ingredients for cucumber-bean-avocado-tomato salad are:

1 cucumber
1 pint of cherry or grape tomatoes
1 avocado
1 cup of cooked whole wheat couscous
2 hard boiled eggs
0.5 cup of fresh dill
1 cup of kidney beans rinsed well
Dressing:
4 tablespoons miso
4 tablespoons seasoned rice vinegar
4 tsp honey
4 tsp dijon mustard

Here is how you make cucumber-bean-avocado-tomato salad:

cook and cool eggs and cous cous (i usually stick the pot in the freezer while i work on the rest of the salad)assemble salad by chopping stuff up and putting it in a bowlfor dressing: note that the measurements are my starting off points and then i spend 10 minutes adjusting to fit my taste that day... other stuff works in the dressing as well, like peanut butter, or thai chili paste... from whatever amount i end up with i use half a cup to toss the salad and save the restNumber of Servings: 3Recipe submitted by SparkPeople user SMASHY.

The nutritional information for cucumber-bean-avocado-tomato salad is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 385.1

• Total Fat: 13.0 g
• Cholesterol: 142.4 mg
• Sodium: 679.6 mg
• Total Carbs: 56.1 g
• Dietary Fiber: 12.4 g
• Protein: 13.7 g