5 from 1 vote
Mexican bean salad: a delicious real food side that's vegetarian and gluten free.
Black bean, Corn, Avocado Salad
Prep Time
15 mins
Total Time
15 mins

A Southwestern-inspired salad that combines beans, corn and a mix of colorful vegetables, all folded up in a creamy avocado-y, lime juice blend.

Course: Salad, Side Dish
Cuisine: Mexican
Servings: 6
Calories: 118 kcal
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can corn drained
  • 1/4 cup onion diced
  • 1/2 red, orange or yellow pepper chopped
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup cilantro chopped
  • 1 lime juiced
  • 2 avocados peeled and diced
  • salt to taste
  1. Add all ingredients to a medium mixing bowl. Mix to combine. The more that you mix, the more the avocado will coat the salad; adjust to your liking.

  2. Serve immediately.

Nutrition Facts
Black bean, Corn, Avocado Salad
Amount Per Serving
Calories 118 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 7mg 0%
Potassium 394mg 11%
Total Carbohydrates 8g 3%
Dietary Fiber 5g 20%
Sugars 1g
Protein 1g 2%
Vitamin A 4.5%
Vitamin C 38.4%
Calcium 1.2%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.