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Black Bean Salad with Corn, Avocado and Lime
Corn, black bean and avocado salad is the perfect side dish for all of your Mexican favorites. It is so fall of flavor, nutrients and yumminess. It’s also a great dip with tortilla chips!
Prep Time
10
minutes
mins
Cook Time
0
minutes
mins
Additional Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Servings:
12
Servings
Author:
Carlee
Ingredients
2
teaspoons
salt
¼
teaspoon
cayenne pepper
2
Tablespoons
granulated sugar
¼
teaspoon
garlic powder
6
Tablespoons
extra virgin olive oil
6
Tablespoons
lime juice
½
cup
fresh cilantro
chopped
½
cup
green onions
chopped
¾
cup
diced sweet bell peppers
chopped
30
oz
canned black beans
drained and rinsed
12
oz
frozen corn
defrosted and drained
2
large avocados
diced
Instructions
In a large bowl, quickly stir together garlic, salt, cayenne, sugar, olive oil and lime juice.
Add beans, corn, peppers, green onions and cilantro. Toss in dressing, then cover and chill for at least an hour but as long as overnight.
Stir in avocados just before serving. Best served at room temperature.
Nutrition
Serving:
1
Serving
|
Calories:
249
kcal
|
Carbohydrates:
30
g
|
Protein:
8
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
10
g
|
Sodium:
394
mg
|
Fiber:
9
g
|
Sugar:
4
g
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