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!
Servings: 12 Servings
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
- 2 15 oz. cans 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 ¼ teaspoon garlic powder, 2 teaspoons salt, ¼ teaspoon cayenne pepper, 2 Tablespoons granulated sugar, 6 Tablespoons extra virgin olive oil and 6 Tablespoons lime juice.
- Add 2 15 oz. cans canned black beans, 12 oz frozen corn, ¾ cup diced sweet bell peppers, ½ cup green onions and ½ cup fresh cilantro. Toss in dressing, then cover and chill for at least an hour but as long as overnight.
- Stir in 2 large avocados just before serving. Best served at room temperature.
Nutrition
Serving: 1Serving | Calories: 157kcal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 394mg | Potassium: 292mg | Fiber: 3g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 21mg | Calcium: 11mg | Iron: 1mg
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