Mexican-Style Black Bean and Corn Salad recipe
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- 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
Nutrition Info
- 183.4 caloriescarbohydrate: 22.2 gcholesterol: : -fat: 9.6 gfiber: 8.4 gprotein: 5.7 gsaturatedFat: 1.4 gservingSize: -sodium: 446.8 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Mexican-Style Black Bean and Corn Salad
Directions
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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.
Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.