Reprinted from The Blood Type Diet Website (

Leftover Mexican Salad


A tasty low fat salad that is filling enough for a meal and quick and easy to make, especially when you have leftover beans and rice around in the fridge. The beans hold the salad together so there is no need for dressing, and the avocado is creamy enough that you won't miss the cheese.

  • 1/2 avocado
  • 1/3 can refried beans
  • 1/4 cup brown rice, cooked
  • salad leaves
How to make it:
  1. Put salad leaves in a bowl.
  2. Heat up beans and rice and add to bowl.
  3. Slice avocado into chunks and add to top. Enjoy!