Black Bean Avocado Corn Salsa
My sister from Chicago is so proud of this recipe because we constantly call her for it. I don't know where she found it but we are all glad she did.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup olive oil
- 1 can black beans drained and rinsed
- 1/4 cup red wine vinegar
- 1 small red onion diced
- 2 avocados diced
- 3 scallions sliced
- 3 tomatoes seeded and diced
- 1 can sweet whole kernel corn drained and rinsed
- 1 (2/3 ounce) packetgood seasons italian salad dress
- Carbohydrate 140.591524798656 g
- Cholesterol 0 mg
- Fat 74.9586504405537 g
- Fiber 58.6650889337535 g
- Protein 38.3386125016663 g
- Saturated Fat 10.8982531669047 g
- Serving Size 1 1 batch (1474g)
- Sodium 85.5727641614253 mg
- Sugar 81.9264358649026 g
- Trans Fat 4.89178093022938 g
- Calories 1311 calories
Mix all ingredients together and refrigerate over night. Stir and serve with tortilla chips.
