Mexican-Style Black Bean and Corn Salad Recipe

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Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 8

Yield: 8 servings

Mexican-Style Black Bean and Corn Salad Recipe

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

Salad

Directions

Step 1

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.

Step 2

Cover bowl with plastic wrap and refrigerate until salad is chilled at least 1 hour.

Nutritional Information

Mexican-Style Black Bean and Corn Salad Recipe

Servings Per Recipe:8

Calories: 183.4

% Daily Value *

Protein: 5.7g 11%

Carbohydrates: 22.2g 7%

Dietary Fiber: 8.4g 34%

Sugars: 2.8g

Fat: 9.6g 15%

Saturated Fat: 1.4g 7%

Vitamin A Iu: 646.4IU 13%

Niacin Equivalents: 2.5mg 19%

Vitamin B6: 0.3mg 17%

Vitamin C: 22.1mg 37%

Folate: 95.1mcg 24%

Calcium: 39.1mg 4%

Iron: 1.8mg 10%

Magnesium: 44.8mg 16%

Potassium: 574.2mg 16%

Sodium: 446.8mg 18%

Thiamin: 0.2mg 16%

Calories From Fat: 86.5

*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.