Black Bean Corn and Avocado Salad This Black Bean, Corn and Avocado Salad is a crowd pleaser, colorful and full of nutrition. This salad is great served as an entree, side or even a delicious salsa. Prep Time 15 mins Total Time 15 mins Course: SaladCuisine: AmericanKeyword: avocado, black beans, corn Servings: 4 servings Calories: 336kcal Author: Joanna Cismaru Ingredients 19 oz black beans 1 can, drained and rinsed 10 oz corn kernels 1 can, drained 2 cups tomatoes chopped 1 avocado chopped 1 jalapeno minced 1/4 cup cilantro chopped 4 green onions chopped zest from one lime 4 tbsp lime juice 1/4 tsp salt or to taste 1/4 tsp pepper or to taste Instructions To a large bowl add the black beans, corn kernels, chopped tomatoes, avocado, jalapeno pepper, cilantro and green onions. Zest one lime and add the zest to the bowl, then squeeze the lime juice from 2 limes, should be about 4 tbsp or so, then season with salt and pepper. Toss everything well together. Serve with tortilla chips. Notes This salad can also be used as a dip. You can refrigerate this salad in an airtight container for up to a day. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. ★ Did you make this recipe? Don’t forget to give it a star rating below! Nutrition Calories: 336kcal | Carbohydrates: 54g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Sodium: 288mg | Potassium: 1046mg | Fiber: 17g | Sugar: 5g | Vitamin A: 19% | Vitamin C: 33.4% | Calcium: 6.1% | Iron: 21.5%

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