Saturday, March 08, 2008

Kidney Bean and Avocado Salad

Here is another favorite Mrs. Zen adapted from Harumi Kurihara's Japanese cookbooks.

Ms. Kurihara has two books translated to English and they are a wonderful resource for low-carb/low-GI food. The recipe below does not appear in either of her English books, so Zenland is the EXCLUSIVE place to get it.

Click on the picture or visit my Amazon store, Zenland's House of Nutrition to get Ms. Kurihara's books:


  • 1 can of kidney beans, drained
  • 2 avocados, peeled, cored, chopped
  • Mayonaise
  • 2 tbls thin deli sliced ham chopped (about 4 slices)
  • Lemon juice
  • salt
  • pepper
  • cilantro
  • 2 tbls onion minced
Drain the kidney beans and chill in the fridge.

Peel, core and chop the avocado. Sprinkle lemon juice on it to prevent oxidization. Chill in the fridge, too.

Mix mayo, ham, onion, and mayo. Add salt, pepper, and lemon juice to taste.

Just before serving, mix beans, avocado and mayo sauce and add chopped cilantro for color.

Serve and enjoy!

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