Black Bean, Corn, and Avocado Salad
Angie McGowan
A simple summer salad to serve for supper.
Ingredients
- 1 15 oz can black beans, rinsed and drained
- 1 12 oz can corn, rinsed and drained
- 2 avocados, diced
- 1 cucumber, diced
- 1/2 red onion, diced
- 1 tomato, diced
- 3 sprigs fresh oregano
- 1 lime, juiced
- 2 Tbs olive oil
- 1/2 tsp cumin
- 1 dash salt, or to taste
- 1 dash pepper, or to taste
Directions
- Add black beans, corn, avocados, cucumber, onion, tomato, and oregano to a large bowl.
- Add lime juice, olive oil, cumin, salt, and pepper. Mix well to combine.
- Refrigerate until ready to serve. Serve over salad greens, if desired.
Nutrition Facts
Calories 329
Calories from Fat 176 (53%)
(32%)Total Fat 21g
(14%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
(0%)Cholesterol 0mg
(23%)Sodium 561mg
(29%)Potassium 1010mg
Total Carbohydrate 37g
(52%)Dietary Fiber 13g
Sugars 5g
Sugar Alcohols 0g
(16%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.