Avocado and Black Bean Salad
I'm always on the lookout for any recipe containing avocado, black beans and corn. This great summer salad was sent to me in a recipe exchange and I fell in love with it. Great salad to have for Cinco de Mayo.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 can black beans drained and rinsed
- 1/4 cup cilantro chopped
- 3 roma tomatoes chopped
- 1 dash coarse salt
- 1/4-1/2 cup onion chopped
- 2 -3 avocados chopped
- 1 package frozen white corn cooked and drained
- 1/2 lime juice of, freshly squeezed
- 1 dash olive oil
- Carbohydrate 20.2827840047124 g
- Cholesterol 0 mg
- Fat 0.56677838708803 g
- Fiber 7.13359745146023 g
- Protein 6.76640687541657 g
- Saturated Fat 0.124614228632382 g
- Serving Size 1 1 -6 serving(s) (167g)
- Sodium 5.44809741821857 mg
- Sugar 13.1491865532522 g
- Trans Fat 0.145221482440885 g
- Calories 107 calories
Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!
