Skinny Mexican Bean Salad with Corn
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Averie Cooks · by Averie Sunshine★ 4.9 (28)

Skinny Mexican Bean Salad with Corn

NUTRITION · PER SERVING185M COOK
CAL 16%·PRO 26%
CARBS 43G54% OF CAL
9G FIBER24G OTHER10G TOTAL SUGAR
FAT 12G34% OF CAL
3G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful Mexican bean and corn salad dressed in a light lime-chili-cumin vinaigrette with fresh herbs and cheese. Fresh, flavorful, and quick to prepare.

sidemexicansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 15.25-ounce can black beans (drained and rinsed (I used no-salt added))
  • 1 15.25-ounce can dark kidney beans (drained and rinsed (I used 50% reduced sodium))
  • 1 15.25-ounce can corn (drained and rinsed (I used no-salt added; fresh or frozen corn may be substituted))
  • 1 cup grape or cherry tomatoes (halved if desired)
  • 3/4 cup red bell peppers (diced small)
  • 3/4 cup queso fresco (diced small (another cheese may be substituted))
  • 1/2 cup green onions (sliced into thin rounds)
  • 1/3 cup fresh cilantro (finely minced, or to taste)
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 1 to 2 tablespoon agave or honey
  • 1 tablespoon chili powder (or to taste)
  • 1 teaspoon cumin (or to taste)
  • 3/4 teaspoon kosher salt (or to taste)
  • 3/4 teaspoon freshly ground black pepper (or to taste)
PREP
5M
SODIUM
452MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.