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Corn and Black Bean Salad
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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This Latin-inspired side dish is full of vibrant flavors and pairs well with pork tacos, baked chicken, or even quesadillas.
Ingredients
- 1 teaspoon vegetable oil
- 2 cups corn kernels (from 3 ears)
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 teaspoon minced seeded serrano chile
- 4 teaspoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/2 avocado, pitted, peeled, and diced medium
- Coarse salt and ground pepper
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 153 % Daily Value *
- Total Fat: 3 g 3.97%
- Saturated Fat: 0 g 0.84%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 691 mg 28.8%
- Calcium: 33 mg 3.34%
- Potassium: 9 mg 0.25%
- Magnesium: 0 mg 0%
- Iron: 2 mg 8.61%
- Zinc: 0 mg 0%
- Total Carbohydrate: 25 g %
- Dietary Fiber: 7 g 28.54%
- Sugar: 7 g
- Protein: 7 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0.55%
- Vitamin C 6.93%
- 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 - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- 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
