Black Bean, Corn & Avocado Salad
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The Simple Veganista · by Julie | The Simple Veganista★ 5.0

Black Bean, Corn & Avocado Salad

NUTRITION · PER SERVING15M COOK
CAL 17%·PRO 25%
CARBS 45G54% OF CAL
13G FIBER0G ADDED0G INTRINSIC26G OTHER6G TOTAL SUGAR
FAT 14G37% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Colorful salad of black beans, corn, avocado, tomatoes, and jalapeños with a lime-cilantro vinaigrette. Refreshing and ready in 15 minutes, works as a side or light main.

sidemexicansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cans (14 oz) black beans, drained and rinsed
  • 2 ears of corn, cut off the cobs (about 1 1/2 cups), sub with canned or frozen
  • 1 dry pint grape tomatoes (or about 1 1/2 cups), quartered
  • 1 large jalapeno, finely diced and most seeds removed
  • 1/2 small red onion, finely diced
  • 1 avocado (firm, but ripe), finely diced
  • 1/2 cup chopped cilantro, loosely packed
  • 2 – 3 tablespoons olive oil
  • 1 large juicy lime (about 2 tablespoons), juice of
  • 1 tablespoon apple cider vinegar, optional
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin + chili powder
  • salt, to taste
PREP
15M
SODIUM
493MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.