Mexican-Style Black Bean and Corn Salad by smcvey

Mexican-Style Black Bean and Corn Salad

Economical with a Mexican flair. Easy, easy, easy!

Mexican-Style Black Bean and Corn Salad 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

Mexican-Style Black Bean and Corn Salad Cook Instructions

Prep15m

Cook1h

Ready In1h15m

Servings8 servings

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.

Mexican-Style Black Bean and Corn Salad Nutritions

Calories: 183.4 calories
Carbohydrate: 22.2 g
Fat: 9.6 g
Fiber: 8.4 g
Protein: 5.7 g
SaturatedFat: 1.4 g
Sodium: 446.8 mg
Sugar: 2.8 g

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