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Black Bean and Corn Salad [with Avocado]
Mexican Black Bean, Corn, Avocado and Mango salad with a lime dressing.
Course
Salad
Cuisine
Mexican
Prep Time
8
minutes
minutes
Total Time
8
minutes
minutes
Servings
4
people
Calories
69
kcal
Ingredients
1
12 oz.
black beans
can
1
whole
avocado
diced
2
whole
Roma tomatoes
diced
1/2
bunch
cilantro
chopped
2
stems
scallions
chopped
2
tablespoons
olive oil
extra virgin
2
teaspoons
Kosher salt
1
whole
lime
juiced
1/2
tablespoon
lime zest
zest
3
whole
corn
shucked/ cleaned
1
whole
mango
diced
Instructions
In a large mixing bowl shuck and clean three whole corns (remove corn silk and remove kernels). Set aside.
Cut Roma tomatoes in quarters and remove seeds, then dice them into 1/2 inch cubes and add to corn.
Add Olive oil to a bowl.
Add 1/2 bunch chopped cilantro. Be sure to wash and pat dry before chopping.
On a bias, julienne stems of two scallions.
Dice one mango into 1-inch cubes and add to bowl.
Then zest one lime and add to bowl.
Open 1 12oz. can black beans. Using a strainer wash your black beans in cold water (essential step).
Add cleaned black beans to the bowl.
Small dice 1 large ripe avocado and add to bowl.
Immediately juice one lime and add to bowl.
Using a rubber spatula, gently fold until completely incorporated. Be sure not to smash your avocados or black beans.
Finally, add your lime zest and fold again.
Serve immediately.
Nutrition
Sodium:
89
mg
|
Calcium:
6
mg
|
Vitamin C:
5.4
mg
|
Vitamin A:
70
IU
|
Potassium:
17
mg
|
Calories:
69
kcal
|
Fat:
7
g
|
Carbohydrates:
2
g
|
Iron:
0.1
mg