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Chipotle Ranch Avocado Bowls

Combine black beans, kidney beans, red onion, rice vinegar and extra virgin olive oil in a medium bowl.
Toss to combine. Refrigerate for 30 minutes to let flavors meld, if possible.

Place avocado halves on a platter (do not remove flesh from shell, as you will serve the halves in shell).
Spoon bean mixture into each half. Drizzle Drew’s Organic Chipotle Ranch Dressing & Quick Marinade
overtop the avocados. Top with crumbled bacon and parsley. Serve immediately.

Recipe note: Feel free to substitute any canned beans you have on hand – or use frozen, thawed corn in
place of one of the beans. Summertime tomatoes are also great added to the bean mixture.

Jenny Shea Rawn MS, MPH, RD is a Cape-Cod, Massachusetts based Registered Dietitian, nutrition
communications consultant and healthy food blogger at My Cape Cod Kitchen.

Serves
6 as an appetizer or side dish

Cook Time
30 minutes marinate time + 5 minutes prep

Ingredients

  • 1/4 cup Drew's Chipotle Ranch Dressing & Quick Marinade
  • 1/2 cup black beans, rinsed and well drained
  • 1/2 cup kidney beans, rinsed and well drained
  • 1/4 red onion, finely chopped
  • 2 Tbs seasoned rice vinegar
  • 1 Tbs extra virgin olive oil
  • 3 avocados, halved and pitted
  • 3 strips cooked bacon, crumbled
  • 1Tbs chopped parsley

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