Directions:
- Cut zucchini in half lengthwise, and slice 1/4 thick, crosswise.
- Place slices in bowl and toss with salt.
- Spread out on several thicknesses of paper towels to drain for 30 min.
- Pat dry.
- Combine vinegar, garlic, and oregano.
- Gradually whisk in oil.
- Add zucchini, onions, beans, and olives.
- Refrigerate, covered, at least 30 min.
- And up to 4 hrs.
- Just before serving, add avocado, chipotle and cheese; toss to mix.
- Serve over bed of lettuce, with tortilla chips, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.44 Kcal (1350 kJ) | ||
| Calories from fat | 254.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.26g | 43% | |
|---|---|---|---|
| Cholesterol | 8.53mg | 3% | |
| Sodium | 519.77mg | 22% | |
| Potassium | 251.58mg | 5% | |
| Total Carbs | 13.91g | 5% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 6.29g | 13% | |
| Vitamin C | 5.7mg | 9% | |
| Iron | 1.6mg | 9% | |
| Calcium | 118.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 232.44 Kcal (973 kJ) | ||
| Calories from fat | 183.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.37g | 43% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 3% | |
| Sodium | 374.7mg | 22% | |
| Potassium | 181.37mg | 5% | |
| Total Carbs | 10.03g | 5% | |
| Sugars | 0.52g | 3% | |
| Dietary Fiber | 2.31g | 13% | |
| Protein | 4.54g | 13% | |
| Vitamin C | 4.1mg | 9% | |
| Iron | 1.2mg | 9% | |
| Calcium | 85.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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