Nora Cooks · by Nora★ 5.0 (12)
Black Bean Salad with Avocado
NUTRITION · PER SERVING10M COOK
CAL 10%·PRO 14%
CARBS 25G48% OF CAL
7G FIBER0G ADDED0G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 10G42% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vibrant vegan black bean salad with corn, cherry tomatoes, and avocado in a tangy lime-agave dressing. Perfect for summer potlucks and meal prep.
sidemexicansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 10- (2) 15-ounce cans black beans, drained and rinsed
- 1 cup fresh, canned or frozen corn*
- 1 cup halved cherry tomatoes
- 1/2 cup cilantro, minced
- 6 tablespoons fresh lime juice
- 4 tablespoons olive oil
- 2 tablespoons agave
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt, or more to taste
- 1 large avocado, chopped (or 2 medium)
At a glance
PER SERVING · TIME 10M
CAL 10%·PRO 14%
CARBS 25G48% OF CAL
7G FIBER0G ADDED0G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 10G42% OF CAL
1G SAT8G 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
- 428mg
- Total sugar
- 4g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.