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
Ingredients
  • 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
Instructions
  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*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 7mg0%
Potassium 394mg11%
Carbohydrates 8g3%
Fiber 5g21%
Sugar 1g1%
Protein 1g2%
Vitamin A 225IU5%
Vitamin C 31.7mg38%
Calcium 12mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.