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Black Bean, Corn, Tomato & Avocado Salad
- prep: 10 min
- cook: 0 hr
- total: 10 min
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SaveIngredients
- 1½ cups sweet corn, frozen then cooked (or use fresh)
- 2 small or 1 large tomato, chopped
- 1 ripe avocado, chopped
- 14 oz. can black beans, rinsed and drained (rinse until the white foam is gone)
- ¼ cup fresh cilantro
- ¼ cup purple onion, optional
- Vinaigrette:
- Juice from 2 limes (I used fresh)
- 1 clove minced garlic
- 2 Tablespoons Olive Oil
- black pepper and sea salt, to taste
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 270 % Daily Value *
- Total Fat: 15 g 23.35%
- Saturated Fat: 2 g 10.64%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 318 mg 13.25%
- Calcium: 52 mg 5.18%
- Potassium: 429 mg 12.24%
- Magnesium: 0 mg 0%
- Iron: 2 mg 9.81%
- Zinc: 0 mg 0%
- Total Carbohydrate: 28 g %
- Dietary Fiber: 9 g 35.23%
- Sugar: 4 g
- Protein: 7 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 8.3%
- Vitamin C 19.21%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total2 oz-eq
