Mexican-Style Black Bean and Corn Salad recipe

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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

Nutrition Info

183.4 calories
carbohydrate: 22.2 g
cholesterol: : -
fat: 9.6 g
fiber: 8.4 g
protein: 5.7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 446.8 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

Recipe Yield

8 servings

Recipe Note

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

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