Averie Cooks · by Averie Sunshine★ 4.6 (18)
Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette
NUTRITION · PER SERVING10M COOK
CAL 35%·PRO 38%
CARBS 87G50% OF CAL
20G FIBER22G ADDED4G INTRINSIC41G OTHER26G TOTAL SUGAR
FAT 35G45% OF CAL
5G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Black beans, corn, and avocado dressed with a zesty cumin-lime vinaigrette. Filling and fresh, this colorful salad is satisfying enough for lunch or dinner and easy to pack.
mainmexicansaladbeansdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 2- 1 (15-ounce) can black beans (drained and rinsed)
- 1 medium ripe tomato (diced (Roma or vine-ripened))
- 1 medium ripe avocado (peeled and diced for garnishing)
- 3/4 cup frozen corn (I rinse it straight from the freezer and add it; I don’t cook it)
- 3 to 4 tablespoons lime juice
- 2 to 3 tablespoons honey (agave or maple syrup may be substituted and should to keep salad vegan)
- 2 to 3 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
At a glance
PER SERVING · TIME 10M
CAL 35%·PRO 38%
CARBS 87G50% OF CAL
20G FIBER22G ADDED4G INTRINSIC41G OTHER26G TOTAL SUGAR
FAT 35G45% OF CAL
5G SAT30G 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
- 1058mg
- Total sugar
- 26g
- Added sugar
- 22g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1243mg
- Calcium
- 126mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1058MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.