79.5 Cals 3 Protein 12 Carbs 3.5 Fats
PREP TIME:
5 mins
COOK TIME:
0 mins
MARINATE TIME:
30 mins
TOTAL TIME:
35 mins
YIELD:13 SERVINGS
COURSE:Appetizer, Salad, Side Dish
CUISINE:Tex Mex
I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads.
INGREDIENTS
15.5 oz can black beans, rinsed and drained
9 oz cooked corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
1 scallion, chopped
1 1/2 – 2 limes, juice of
1 tbsp olive oil
2 tbsp fresh minced cilantro, or more to taste
salt and fresh pepper
1 medium hass avocado, diced
1 diced jalapeno, optional
INSTRUCTIONS
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
Squeeze fresh lime juice to taste and stir in olive oil.
Marinate in the refrigerator 30 minutes.
Add avocado just before serving.
Serving: 1/2 cup, Calories: 79.5kcal, Carbohydrates: 12g, Protein: 3g, Fat: 3.5g, Saturated Fat: 0.5g, Sodium: 127mg, Fiber: 3g, Sugar: 1gBlue Smart Points:1Green Smart Points:2Purple Smart Points:1Points +:2
