Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (18)
Corn Salad
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 23%
CARBS 32G40% OF CAL
9G FIBER4G SUGAR19G OTHER
FAT 18G51% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled corn, black beans, avocado, and tomatoes with a chili-lime dressing. Smoky, fresh, and versatile—serve as a side, main, or appetizer.
sidemexicansalad🔥 oven♨️ grillgluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 ears corn on the cob
- 15 ounce can black beans (rinsed and drained)
- 8 ounces cherry tomatoes (halved)
- ½ cup chopped red onion
- ½ cup chopped fresh cilantro
- 3 ounces Cotija cheese (crumbled*)
- 1 large avocado (chopped)
- 3 tablespoons fresh lime juice (about 3 limes)
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 23%
CARBS 32G40% OF CAL
9G FIBER4G SUGAR19G OTHER
FAT 18G51% OF CAL
4G SAT14G 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
- 25m
- Cook
- 15m
- Sodium
- 560mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 588mg
- Calcium
- 142mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 560MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.