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Black Bean and Corn Salad
Alyssa Rivers
Black bean and corn salad is loaded with tons of flavor and amazing and fresh ingredients! It is the perfect choice for lunch, a side dish, or even an appetizer!
5
from 1 vote
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Prep Time
10
mins
Total Time
10
mins
Course
Appetizer, Salad, Side Dish, Snack
Cuisine
Mexican
Servings
6
people
Calories
52
kcal
Ingredients
1x
2x
3x
½
cup
canned black beans
drained and rinsed
½
cup
frozen corn
thawed
½
cup
tomatoes
quartered
¼
cup
red onion
minced
2
tablespoons
cilantro
chopped
½
teaspoon
jalapenos
minced
2
tablespoons
fresh squeezed lime juice
1
tablespoon
extra virgin olive oil
salt and pepper
1
whole avocado
medium dice
Instructions
Add all of the ingredients to a medium
bowl
except for the avocado. Toss to combine and season with salt and pepper to taste.
Refrigerate until ready to serve. (I like to make in advance and let the flavors develop.)
When ready to serve add in avocado and toss gently. Serve immediately and enjoy!
Notes
Updated on October 14, 2021
Originally Posted on July 6, 2019
Nutrition
Calories:
52
kcal
Carbohydrates:
7
g
Protein:
2
g
Fat:
3
g
Saturated Fat:
1
g
Sodium:
57
mg
Potassium:
124
mg
Fiber:
2
g
Sugar:
1
g
Vitamin A:
110
IU
Vitamin C:
4
mg
Calcium:
5
mg
Iron:
0.4
mg