All you need:
4 tbsp plus 4 tsp Hy-Vee Select olive oil, divided
3 tbsp fresh lime juice
3 tbsp chopped fresh cilantro
2 tsp Hy-Vee honey
1/2 tsp Hy-Vee Dijon mustard
1/4 tsp Hy-Vee salt
1/8 tsp cayenne
4 c. shredded lettuce
1 c. shredded carrots
1 (15 oz) can Hy-Vee black beans, drained and rinsed
1 c. Hy-Vee chunky salsa
1 tsp ground cumin
3/4 c. fresh or frozen corn
4 medium avocados, halved and seeded
4 tbsp Hy-Vee traditional feta crumbles
All you do:
Preheat grill for direct cooking to medium-high heat.
For salad, whisk together 4 tablespoons olive oil, lime juice, cilantro, honey, mustard, salt and cayenne. Toss in lettuce and carrots; set aside.
In a medium cast-iron skillet, combine beans, salsa and cumin. Place skillet over heat; cook on uncovered grill until mixture bubbles, about 5 minutes.* Stir in corn; cook until heated through and no excess liquid remains.
Meanwhile, brush cut sides of each avocado half with 1/2 teaspoon olive oil; place cut-side-down on grill; grill for 2 to 3 minutes or until grill marks appear.
Fill avocado halves with black bean mixture and top with feta. Serve with prepared salad.
*Bean mixture may also be cooked in a small saucepan on the stovetop.
Nutrition information per serving:
Dietary Fiber: 12g
Saturated Fat: 4g
Trans fats: 0g
Daily nutritional values:
50% vitamin A
25% vitamin C