Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing is a Salads international recipe with 549 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
549 kcal
Total Time
15 min
Servings
1
Protein
31.5 g
About This Recipe
Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing is a salads recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around beans, beef, and oil.
Like most enduring salads recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 549 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 15 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing worth coming back to.
Ingredients
Instructions
For this recipe you need cooked beans.
Heat the oil in a pan over medium heat.
Cut the beef into bite-size pieces and salt and pepper to taste.
Once heated, add the beef and brown each side for about 2 minutes, or until cooked as desired.
Cut the bell pepper into chunks and slice the cucumber.
For the dressing, mix the mashed avocado, lemon juice and yogurt. Salt and pepper to taste. Optional: Add a little mustard.
Serve all the ingredients in a bowl and season with the dressing.
Nutrition Snapshot
Forkd Score · Limited
This recipe scores well for protein density relative to its per-serving calories.
Calories
549
Protein
31.5g
Carbs
21.6g
Fat
27.7g
Fiber
3.6g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
Meal Prep and Storage
Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing has about 549 calories per serving based on the current ingredient list and serving size on this page.
Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing takes about 15 minutes from start to finish. That is roughly about 15 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
Most ingredients in Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can use a plant-based version of Yogurt. Larger swaps will shift the calories and macros shown on this page.
Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing is best enjoyed fresh and does not freeze well, since its texture changes once thawed. Keep it in the fridge and eat it within a day or two instead.
Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Yes. Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
A large skillet, saucepan, or sheet pan works well for Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing is ready when the beef is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
No. Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing is not vegetarian as written because it includes Beef.
Yes. Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Yes. This recipe includes Milk, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Bean, Beef, Bell Pepper and Cucumber Salad with Avocado Dressing already lands in a fairly high-protein range at about 31.5 grams per serving. To push it further, add a lean protein side or slightly increase the main protein portion.
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