Black Bean Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, zesty salad of black beans and corn tossed with fresh tomatoes, avocado, red onion, and cilantro in a lime-vinegar dressing. This vegan salad works as a side dish or satisfying main and comes together in minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 15 ounce cans black beans - drained and rinsed
- 3 cups corn kernels - fresh or canned
- 2 cups cherry tomatoes - sliced
- 1 ripe avocado - peeled (seeds removed and diced)
- ¼ cup diced red onion
- ¼ cup fresh chopped cilantro - plus more for garnish
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
At a glance
PER SERVING · TIME 8M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Sodium
- 846mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 736mg
- Calcium
- 100mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 846MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.