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Black Bean Corn Salad
A delicious, no-cook salad you can enjoy as a plant-based main meal or a wonderful side dish for most Mexican fare.
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
American, Mexican
Servings:
11
servings
Calories:
200
kcal
Ingredients
2
lb.
corn
(I purchased frozen and thawed it)
30
oz.
canned black beans
(2 cans - no sugar added - rinsed and drained)
1
cup
quartered cherry tomatoes
1
cup
chopped red bell pepper
1 ½
cups
chopped avocado
1
tsp.
chili powder
1
tbsp.
garlic powder
1
cups
chopped red onion
salt and pepper
to taste
fresh, chopped cilantro
to taste - optional, but tasty
US Customary
-
Metric
Instructions
Prep all the veggies and combine everything in a large mixing bowl.
Stir well to distribute the spices.
Serve as a side dish or simply in a bowl for a main meal.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
200
kcal
|
Carbohydrates:
35
g
|
Protein:
8
g
|
Fat:
4
g
|
Sodium:
309
mg
|
Potassium:
621
mg
|
Fiber:
9
g
|
Sugar:
5
g
|
Vitamin A:
870
IU
|
Vitamin C:
30.1
mg
|
Calcium:
40
mg
|
Iron:
2.3
mg