Mexican Street Corn Salad with Black Beans and Avocados
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Mexican street corn salad featuring charred corn, black beans, avocado, and cotija cheese with a chipotle-lime dressing. Fresh and zesty, perfect for summer picnics and barbecues.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ¼ cup mayonnaise
- ½ teaspoon chipotle powder (or more!)
- ¼ teaspoon garlic powder
- 3 tablespoons lime juice
- salt and pepper (to taste)
- 3 cups roasted corn kernels ((thawed if frozen))
- ½ cup red onions (diced)
- 1 large avocado (diced)
- 1 jalapeno (seeds/ ribs removed and diced)
- ½ cup chopped cilantro
- 1 (15-ounce) can black beans (drained and rinsed)
- ½ cup cotija cheese (crumbled)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 710mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 472mg
- Calcium
- 79mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 710MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.