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Mexican-Style Black Bean and Corn Salad Recipe

Recipe by: smcvey

"Economical with a Mexican flair. Easy, easy, easy!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h
  • Ready In1 h 15 m
  • 1Mix 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.
  • 2Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.
Ingredients
  • 8 servings
  • 183 cals
  • 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
  • 3/4 cup picante sauce
  • 1/2 cup chopped cilantro
  • 1/4 yellow onion, diced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
Nutrition

Amount per serving ( 5 total)

  • Calories:
    183
    9%
  • Fat:
    9.6
    15%
  • Carbs:
    22.2
    7%
  • Protein:
    5.7
    11%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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