Recipes Salad Vegetable Salad Recipes Corn Salad Recipes Mexican-Style Black Bean and Corn Salad 5.0 (16) 13 Reviews 2 Photos Economical with a Mexican flair. Easy, easy, easy! Submitted by smcvey Published on July 10, 2019 Save Rate Print Share Trending Videos Close this video player Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts 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 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. Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour. I Made It Print Nutrition Facts (per serving) 183 Calories 10g Fat 22g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved