Healthy Pregnancy Recipes: Avocado Black Bean Salad

MAKES 4 SERVINGS
PREP TIME: 8 minutes
COOK TIME: 0 minutes
TOTAL TIME: 8 minutes

Key Prenatal Benefits

High In..

• Copper, which supports the development of your baby’s heart, skeletal system, brain, and nervous system
• Fiber, which prevents constipation
• Iodine, which plays a key role in growth and development, including brain development

Good Source Of..

• Magnesium, which serves as an important component of more than 300 enzymes in the body
• Manganese, which plays a role in metabolism and blood clotting and aids in your baby’s development of organs, bones, connective tissue, and hearing
• Niacin, which allows for normal nervous system function
• Omega-3 fatty acids, which promote your heart health and support the development of your baby’s brain and eyes
• Omega-6 fatty acids, which support the normal development of your baby’s brain and eyes
• Pantothenic acid, which supports your immune system
• Phosphorus, which is a component of all cell membranes, as well as DNA and RNA, and aids in the development of strong teeth and bones
• Potassium, which is essential to your baby’s nervous system development and aids in the formation of strong teeth and bones
• Riboflavin, which is necessary for tissue function, respiration, and metabolism
• Vitamin B6, which may ease morning sickness and assists in the development of your baby’s brain and nervous system
• Vitamin C, which supports the immune system, aids in your postnatal recovery, and promotes your baby’s healthy cell development
• Vitamin E, which fosters your baby’s eye development and aids in your postnatal recovery

Directions

1. Place the lime juice in a large bowl and gradually whisk in the oil. Stir in the beans, bell pepper, garlic, salt, black pepper, and cayenne (if using). Taste the mixture and add more lime juice if you like. Stir in the cilantro
2. Place the avocado, flesh side up, on four plates. Spoon the bean mixture into the cavities so it overflows onto the plates.

Tip

Make the bean salad up to five days ahead and store it in the refrigerator. Cut the avocado just before serving to minimize the darkening that occurs when avocado is exposed to air.