Simply Quinoa · by Alyssa
Black Bean and Corn Salad
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 25%
CARBS 44G45% OF CAL
14G FIBER0G ADDED4G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 21G49% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, zippy salad of black beans and corn with avocado, bell pepper, and a lime-cumin vinaigrette. Bright, satisfying, and naturally vegan.
sidemexicansaladdairy freegluten freeveganvegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 (14.5 oz) cans black beans (drained & rinsed)
- 2 cups corn kernels (fresh, frozen and thawed, or canned)
- 1 medium red bell pepper (finely diced)
- ½ medium red onion (finely diced)
- 2 ripe avocados (diced)
- 1 -2 jalapeno peppers (finely diced (optional for heat))
- ½ cup fresh cilantro (diced)
- ¼ cup olive oil
- ¼ cup lime juice ((about 2 large limes))
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 25%
CARBS 44G45% OF CAL
14G FIBER0G ADDED4G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 21G49% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 692mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 890mg
- Calcium
- 76mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 692MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.