Black Bean and Corn Salad II Recipe

Recipesfull introduces to you: Healthy Lunch Recipes. (Black Bean and Corn Salad II Recipe). This salad is very colorful and includes a very tasty lime dressing.

Brief

Prep 25 mins

Total: 25 mins

Servings: 6

Yield: 4 to 6 servings

Black Bean and Corn Salad II Recipe

Ingredients

⅓ cup fresh lime juice

½ cup olive oil

1 clove garlic

minced

1 teaspoon salt

⅛ teaspoon ground cayenne pepper

2 (15 ounce) cans black beans

rinsed and drained

1 ½ cups frozen corn kernels

1 avocado - peeled

pitted and diced

1 red bell pepper

chopped

2 tomatoes

chopped

6 green onions

thinly sliced

½ cup chopped fresh cilantro

Quinoa Tabbouleh

Lunch

Directions

Step 1

Place lime juice olive oil garlic salt and cayenne pepper in a small jar. Cover with lid and shake until ingredients are well mixed.

Step 2

In a salad bowl combine beans corn avocado bell pepper tomatoes green onions and cilantro. Shake lime dressing and pour it over the salad. Stir salad to coat vegetables and beans with dressing and serve.

Nutritional Information

Black Bean and Corn Salad II Recipe

Servings Per Recipe:6

Calories: 390.8

% Daily Value *

Protein: 10.5g 21%

Carbohydrates: 35.1g 11%

Dietary Fiber: 12.2g 49%

Sugars: 4.1g

Fat: 24.5g 38%

Saturated Fat: 3.3g 16%

Vitamin A Iu: 1522.1IU 30%

Niacin Equivalents: 2.3mg 18%

Vitamin B6: 0.3mg 17%

Vitamin C: 44.6mg 74%

Folate: 70.6mcg 18%

Calcium: 70.9mg 7%

Iron: 3.9mg 22%

Magnesium: 29.3mg 11%

Potassium: 468mg 13%

Sodium: 829.7mg 33%

Thiamin: 0.1mg 12%

Calories From Fat: 220.6

*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.