Mexican-Style Black Bean and Corn Salad

5.0
(16)

Economical with a Mexican flair. Easy, easy, easy!

Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 (15 ounce) can black beans, rinsed and drained

  • 2 avocados - peeled, pitted, and cut into small cubes

  • 1 (8.75 ounce) can whole kernel corn, drained

  • 1 small red bell pepper, diced

  • ¾ cup picante sauce

  • ½ cup chopped cilantro

  • ¼ yellow onion, diced

  • 2 tablespoons lemon juice

  • 1 tablespoon olive oil

  • 1 clove garlic, minced

  • ½ teaspoon ground cumin

Directions

  1. Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.

  2. Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

Nutrition Facts (per serving)

183 Calories
10g Fat
22g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 183
% Daily Value *
Total Fat 10g 12%
Saturated Fat 1g 7%
Sodium 447mg 19%
Total Carbohydrate 22g 8%
Dietary Fiber 8g 30%
Total Sugars 3g
Protein 6g 11%
Vitamin C 22mg 25%
Calcium 39mg 3%
Iron 2mg 10%
Potassium 574mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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