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Cilantro Lime Black Bean Corn Avocado Salad
On the hunt for a healthy summer side dish or a refreshing appetizer? This Cilantro Lime Black Bean Corn Avocado Salad works both ways!
Course
Appetizers
,
Lunch
,
Sides
Cuisine
American
,
Mexican
Recipe Type
Camping
,
Dips
,
Healthy Choices
,
Low-Carb
,
Memorial Day
,
Party
,
Summer
,
Vegetables
,
Vegetarian
Skill Level
Easy
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Servings
Calories
291
kcal
Author
Angela G.
Ingredients
1
avocado
diced
1
yellow pepper
diced
1
red pepper
diced
1
cup
corn
1
can
black beans
1
lime
juiced
2
tablespoon
balsamic vinegar
¼
cup
cilantro
chiffonade
2
tablespoon
oil
Sea salt to taste
Instructions
Combine the avocado, peppers and corn in a bowl.
Rinse black beans in cold water and add to bowl.
Add corn, cilantro, lime juice, oil, balsamic vinegar and sea salt then gently toss to combine and coat everything evenly.
Serve chilled with salted tortilla chips.
Nutrition
Calories:
291
kcal
|
Carbohydrates:
34
g
|
Protein:
9
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Sodium:
9
mg
|
Potassium:
707
mg
|
Fiber:
11
g
|
Sugar:
5
g
|
Vitamin A:
1245
IU
|
Vitamin C:
105
mg
|
Calcium:
38
mg
|
Iron:
2
mg